Turin grissini (Rubatà or stretched) in Turin

Turin grissini are thin sticks of dry bread, crunchy and very brittle, created in Turin in the 17th century. The most common version is the "stretched" one, long and slender, while rubatà are shorter, thicker, and hand-rolled, with a slightly irregular shape. They are made with simple ingredients—flour, water, yeast, salt, and often olive oil or lard—and baked until golden and fragrant. In Turin they are typically served in restaurants before meals and accompany cured meats, cheeses, and traditional Piedmontese appetizers.

The grissino is one of the most recognizable symbols of Turin’s gastronomic culture. It is closely tied to the Piedmontese table tradition and the habit of serving dry, crunchy bread alongside appetizers. Over time it became a signature product of the city, later spreading throughout Italy and abroad. The rubatà version, hand-rolled, preserves a strong connection to the craftsmanship of local bakers and to the artisanal dimension of Turin’s baking tradition.