{"id":13548,"date":"2018-04-30T15:08:28","date_gmt":"2018-04-30T13:08:28","guid":{"rendered":"http:\/\/www.nuovabristot.com\/?page_id=13548"},"modified":"2018-04-30T18:16:07","modified_gmt":"2018-04-30T16:16:07","slug":"geschichte","status":"publish","type":"page","link":"https:\/\/www.nuovabristot.com\/de\/geschichte\/","title":{"rendered":"Geschichte"},"content":{"rendered":"

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Geschichte<\/h2>\n\t\t\t\t

\n\t\t\tEINE REISE IN DIE TOSKANA, TRADITIONEN ZUM KENNENLERNEN<\/span>\n\t\t<\/h3>\n\t\t<\/div>[vc_empty_space height=“44px“][vc_raw_html]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[\/vc_raw_html][vc_empty_space height=“44px“][\/vc_column][\/vc_row][vc_row][vc_column css=“.vc_custom_1519223485265{margin-bottom: 100px !important;}“]
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\n\t\t\t[vc_empty_space height=“100px“][vc_empty_space height=“120px“]\t\t<\/div>\n\t<\/div>\n<\/div><\/div>\t<\/div>\n<\/div>\n[\/vc_column][\/vc_row][vc_row row_content_width=“grid“ content_text_aligment=“left“][vc_column width=“1\/2″][vc_column_text]1957, im St\u00e4dtchen San Gimignano, gr\u00fcndet Giosu\u00e8 Settefonti gemeinsam mit zwei Telhabern eine kleine Produktion der typisch sienesischen Konditorwaren, die besonders f\u00fcr Feiertage geeignet sind.<\/p>\n

Der Betrieb nannte sich INDUSTRIA DOLCIARIA.<\/p>\n

Den Namen BRISTOT erhielt er wenige Jahre sp\u00e4ter, als 1963 ein wohlhabender Neffe von Giosu\u00e8 mit dem Nachnamen BRISTOT in das Gesch\u00e4ft einstieg. In all den Jahren danach hat BRISTOT erfolgreich gearbeitet und ist gewachsen, und seit Mai 2012 habe ich pers\u00f6nlich die Pflicht und die Ehre, diesen Traditionsbetrieb weiterzuf\u00fchren.<\/p>\n

Eine rein handwerkliche Backtradition, bei der s\u00fc\u00dfe und salzige Konditorwaren von Hand und mit \u00fcberliefertem Sachverstand hergestellt werden.<\/p>\n

Die von uns verwendetet Zutaten sind einfach und unverf\u00e4lscht: Fruchtmarmeladen, Mandeln, Zucker, Mehl, Kakao, gemischt mit den besten lokalen Produkten. Dank dieser Gewohnheit haben wir uns bewusst gegen GVO und hydrierte Fette entschieden.<\/p>\n

So entstehen unsere Produkte:\u00a0 das Feingeb\u00e4ckund die Naturserien, die Weihnachts- und die Osterspezialit\u00e4ten, dank der Hingabe all jener Menschen, die mit ihrer handwerklichen Kompetenz die Firma BRISTOT aufgebaut und lebendig gehalten haben. Eine Hingabe mit Liebe zum Einfachen, zum Unverf\u00e4lschten und zur Echtheit der Toskana.<\/em><\/p>\n

Eine Liebe f\u00fcr hockwertige und gute Dinge, die niemals aus der Mode kommen<\/p>\n

Gianni Pieragnoli[\/vc_column_text][\/vc_column][vc_column width=“1\/2″]

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