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Why are they called Osvego?

Osvego Osvego is the Italian translation of the term Oswego that is the name that was given to a particular kind of dry biscuit produced in Britain.

In fact, Oswego is a County in the State of New York where the Monarda dydima grows. Even back then, the Native Indians extracted an excellent mint infusion from the Monarda dydima.

It is said that towards the end of the1700s, Native Indians made this plant know to the farmers who were so fascinated by the taste of the drink and by its red scarlet flowers that they wanted to send it as a gift to their friends and relatives in England.

The British invented the recipe for the "Oswego" biscuit to accompany the Oswego tea, considered an excellent substitute for traditional black tea.

Pietro Gentilini in the early 1900s improved the recipe that was soon to be appreciated by the Italian people. Pietro named his new biscuit “Osvego”, just to differentiate it from the other Oswego biscuits, which were on the market.

	Per 100g	Per porzione 40g	RI per porzione (40g)*
Energy	1866kJ 446 kcal	746kJ 178 kcal	9% kcal

Fat of which saturates	12,7g 5,3g	5,1g 2,1g	7% 11%

Carbohydrate of which sugars	72,7g 23,1g	29,1g 9,2g	11% 10%

Fibre	2,7g	1,1g

Protein	9,0g	3,6g	7%

Salt	0,57g	0,25g	4%

Per 100g

Per porzione 40g

RI per porzione (40g)*

Energy

1866kJ
446 kcal

746kJ
178 kcal

9% kcal

Fat
of which saturates

12,7g
5,3g

5,1g
2,1g

7%
11%

Carbohydrate
of which sugars

72,7g
23,1g

29,1g
9,2g

11%
10%

Fibre

2,7g

1,1g

Protein

9,0g

3,6g

Salt

0,57g

0,25g