Grissino Torinese

Grissino Torinese is the crispy bread and symbol of Piedmont's culinary tradition, born in 1679 at the request of the court physician of Vittorio Amedeo II of Savoia to help the young duke, who suffered from delicate health, digest bread. Two varieties are legendary: the "rubata" (rolled by hand) and the "stirato" (stretched to length).

The simple dough made of flour, water, yeast, malt and oil is worked by hand until it becomes extremely thin breadsticks, reaching up to 80 cm in length. Baking in the oven creates their characteristic crispness.

Napoleon was so fond of them that he established a courier service from Turin to Paris to receive them fresh.