Breadsticks is an all-Piedmontese story that casually begins in 1679. There was a child destined to become king, but with poor health and many intolerances, and there was a court baker, Antonio Brunero, who tried to find a solution: the breadstick. We are in Turin in the palaces of the Savoy family and the little boy who could not eat traditional bread was Victor Amadeus II. That is how that crumbly, crispy and tasty little stick has come down to us. Simple ingredients (water, flour and extra virgin olive oil), a recipe and gestures that have remained unchanged over time. It was a stroke of genius that became a tradition and can boast illustrious historical connoisseurs. It seems that some Savoy nobles used to munch on breadsticks during performances at the Teatro Regio in Turin and that Napoleon Bonaparte loved them so much that he even arranged transport from Turin to Paris to taste the 'petits bâtons de Turin', the little sticks of Turin. Being digestible and easy to preserve, they achieved a high degree of popularity and soon spread throughout Piedmont and other regions where they were made into various forms and with new ingredients. However, the traditional shape of the Turin breadstick is the robatà (rubatà, i.e. rolled), recognisable by its knots due to manual processing. In Lower Piedmont, on the other hand, the ""grissino stirato"" (hand-stretched breadstick) where the dough is not rolled but stretched, became more popular. A different manual skill that gives the breadstick greater friability.
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