In 1938, Ermete Galbusera opened a small biscuit workshop next to his bakery
in Morbegno. His sons, Mario and Enea, learnt the trade by working with their father. In the ’60s, the biscuit business grew into a full-blown enterprise and the family built a factory in Cosio Valtellino, in the Valtellina Valley, where all Galbusera’s production is still carried out.
In the 1980s, Galbusera innovated in response to new needs in terms of health and better diets: Magretti, a cracker containing only 1. 5% fat, was launched in1987.
Since then, Galbusera has been permanently innovating with crackers and biscuits based on exclusive recipes to meet changing nutritional, control and food safety requirements.