Grissini
The grissini are a very peculiar piedmontese snack, so irresistible that King Carlo Felice used to ate them like pop-corn while watching theatre plays.
The basic ingredients are the same as the bread's ones: 00 flour, water, yeast and salt. However their particular long and narrow shape allows a more uniform cooking, making the grissini crunchier and more digestible than the bread crumb. These properties are in fact at the origin of the grissini's invention: in 1679, the court baker Antonio Brunero created them for King Vittorio Amedeo II, who couldn't eat normal bread because of his poor health. Napoleon was a famous estimator of the grissini (he called them "les petits bâtons de Turin"): he even organized special transports of his beloved snack from Turin to Paris.The most traditional type of grissini is the "robatà" (which means "rolled" in piedmontese), handmade and whose lenght varies from 40 to 80 cm.
Another famous kind are the "grissini stirati" ("stretched grissini"), very friable.
Nowadays grissini are baked in different shapes and flavours and they're one of the most widespread product of Torino's gastronomy.
The basic ingredients are the same as the bread's ones: 00 flour, water, yeast and salt. However their particular long and narrow shape allows a more uniform cooking, making the grissini crunchier and more digestible than the bread crumb. These properties are in fact at the origin of the grissini's invention: in 1679, the court baker Antonio Brunero created them for King Vittorio Amedeo II, who couldn't eat normal bread because of his poor health. Napoleon was a famous estimator of the grissini (he called them "les petits bâtons de Turin"): he even organized special transports of his beloved snack from Turin to Paris.The most traditional type of grissini is the "robatà" (which means "rolled" in piedmontese), handmade and whose lenght varies from 40 to 80 cm.
Another famous kind are the "grissini stirati" ("stretched grissini"), very friable.
Nowadays grissini are baked in different shapes and flavours and they're one of the most widespread product of Torino's gastronomy.
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