Saiwa Italian turning point, this is the news and in a period of economic uncertainty, courage must be rewarded and encouraged! The company confectionery Saiwa comes from afar, with a particular name, created by none other than Gabriele D'Annunzio. The "Vate", who was rather greedy of the company's biscuits, proposed not only to simplify the name, using only the initials of the company, coining the acronym Root; but he also contributed to some advertising campaigns of the brand.
The dedication of D'Annunzio is proudly displayed at the entrance to the factory: "Your biscuits surpass in finesse and goodness the best in England". We are talking about a company founded in 1922, when a modest Genoese patisserie, the “Società Accomandita Industria Wafer e Affini”, began the adventure that made it one of the first European companies for confectionery production.
Saiwa made Italian, maintaining tradition and quality of the grain
With such a glorious history, this brand could not fail to dare, in fact, Oro Saiwa Classico will only use Italian wheat, coming from the provinces of Alessandria, Asti, Pavia, Turin and Cuneo. The company wants to favor the territory, buying wheat within a radius of 75 km from the Capriata d'Orba plant, where the well-known biscuits are born.
The impact on the territory will be significant. This is an important choice, however, fully claimed and defended by the company, in order to respond to the demands of a market that asks for quality. The market asks and wants raw materials of great peculiarity, and Saiwa responds by establishing a cohesive relationship with local farmers, cooperatives and millers. The sector concerned concerns one hundred and seventy-three farms, twelve cooperatives, two mills; with at least 2.940 hectares of land affected, to produce 14.400 tons of wheat. Saiwa projected and inserted in the territory, strongly believes in the social and above all economic impact that the choices made will have.
Three hundred and seventy employees proud to be there
In times of crisis, we can say that Saiwa, with three hundred and seventy employees, is a thriving company. Inside the plant we work at full capacity, without ever turning off the ovens, excluding holidays and weekends. The biscuits dear to D'Annunzio they are kneaded and packaged by hand, and control the entire production.
In Saiwa Italian turning point or not, there is no waste, in fact, the pasta frame of the cut of the biscuits is put back into the dough. The flawed packages, on the other hand, become animal feed. Even the production water recycling plant does not foresee waste. In short, the cookie it is like homemade, even if the house is about forty thousand square meters large. In this house, they enter and work every day ten tons of flour, for one hundred and twenty types of products and that for a third they end up abroad; all regulated by very strict safety and cleanliness rules.
Saiwa an Italian breakthrough, and support for important causes such as Dynamo Camp
The dough takes place on the second floor, then there is the flattening, the cutting, different stages of cooking and leavening; selection and warm packaging, because that has been the mantra since 1956 to pack warm cookies; all this of course to keep high the fragrance. Visitors can see stacks of eight biscuits, rows of six by two packs, counting as many as ninety-six biscuits. Of course the company has its secrets in the basic recipe, and rightly so.
After all, the known ingredients are: wheat flour, sunflower oil, sugar, raising agents, starch, salt and flavorings. The result is the biscuit with the Greek characteristic that serves to favor hot soaking! But that's not all, in fact, Saiwa, an Italian turning point and also solidarity, supports important causes; the Italian Multiple Sclerosis Association, the Food Bank Onlus, the Gaslini Hospital in Genoa and Dynamo Camp.
Saiwa supports the economy of Genoa
Recently Oro Saiwa, in concert with the employees of the Mondelez group in Italy, supported the Consortium of traders in the Certosa district in Genoa. The project raised funds for the neighborhood affected by the collapse of the Morandi Bridge.
So the biscuit praised by D'Annunzio, for more than sixty years it has been entering Italian homes, and with its twenty-three calories, it plans to stay there. The biscuit to soak in milk par excellence, it survives in the collective imagination of many generations of Italians. Next to biscuits at five cereals, to those with chocolate chips, gluten-free, the biscuit is timeless.
