Italian breadsticks: history, production and buying tips

Breadsticks are one of the most iconic baked goods of the Piedmontese and Italian tradition. Crispy, versatile and light, they are appreciated both at home tables and in catering, and lend themselves to multiple gastronomic uses.

Interest in breadsticks has also grown internationally, encouraging diversified production and increasing attention to the quality of raw materials and nutritional values.

History

The history of breadsticks is deeply rooted in the city of  Turin, where according to tradition they were invented in the  17th century. One of the most well-known legends tells that they were created by the court baker Antonio Brunero on the advice of the royal doctor, to help the young Vittorio Amedeo II, who had difficulty digesting the crumb of traditional bread. In a short time the breadstick won over the Piedmontese nobility and subsequently the European courts, becoming a symbol product of Turin's baking art.

The transformation of bread into thinner, crisper forms represents a significant example offood adaptation characteristic of Italian regional cuisines, where consumption evolution responds both to practical needs and gastronomic preferences (Montanari, 2019). From this perspective, the breadstick emerges as a historical innovation, compared to bread, as it is able to combine shelf life, digestibility, and taste.

The  Piedmont Region, in its documentation dedicated to traditional agri-food products, recognizes grissini as an identifying element of Turin's culinary culture. These descriptions emphasize the territorial rooting of  stretched breadstick, today considered the most representative form, and its gradual spread from city bakeries to the tables of families and the Savoy courts. The regional institution also highlights how artisanal production, characterized by manual dough processing and hand extrusion, was the norm for centuries before the introduction of semi-industrial processes in the 20th century.

From Turin to Italy

The city of Turin and the Piedmont Region remain the main cultural and historical reference for the production of grissini. Here survives the tradition of hand-stretched grissini, artisanally made in local bakeries.

Production has also expanded throughout  Italy, both in artisanal and industrial forms, also with regional versions enriching the offer. From grissini with extra virgin olive oil to those with various grains, seeds, wholemeal.

Ingredients and production process

The  ingredients main ingredients of traditional grissini are:

• wheat flour (0 or 00)
• Water
• brewer's yeast or sourdough
• extra virgin olive oil or butter
• salt.

Sometimes malt, sugar or seeds (e.g. sesame, flax, poppy) are added.

The  production process includes: mixing, first fermentation, shaping by stretching (manual or mechanical), optional brushing, and high-temperature baking until the typical crunchiness is obtained.

The versions  wholemeal or with  multigrain increase fiber content, while those with butter are more energetic and richer in fats.

Nutritional properties

According to data reported in the Italian CREA food composition tables, grissini provide on average, per 100 g:

• energy: about 400–430 kcal
• carbohydrates: 60–70 g
• proteins: 10–12 g
• fat: 8–14 g (depending on the recipe)
• sodium/salt: variable, generally higher compared to traditional bread
• fiber: modest in basic products, higher in wholegrain versions

The SINU / LARN guidelines indicate a standard portion of about 30 g for bread substitutes, a useful reference value for daily consumption.

From a nutritional point of view, breadsticks are a predominant source of complex carbohydrates, with a significant energy contribution especially in high-fat variants. Choosing wholegrain and reduced-salt versions can contribute to a more balanced consumption.

The 'stretched breadstick', a Piedmontese artisanal excellence

The  stretched breadstick, recognized as a Traditional Agri-food Product (PAT) of Piedmont, represents one of the most authentic expressions of Italian artisanal baking. This typical Turin breadstick is distinguished by its elongated and thin shape, obtained through the traditional  manual stretching, a gesture that requires skill and experience and determines the characteristic  crispiness and the  slightly hollow structure inside. Elements such as fragrance, lightness, and shelf life make it a symbolic product of Piedmontese gastronomic culture and one of the most appreciated Italian breadsticks worldwide.

The regional PAT regulation emphasizes the importance of  ingredients simple and genuine – soft wheat flour (type 0 or 00), water, yeast, and salt – with the addition, in some historical variants, of lard or a mixture of oil and lard, according to the customs of traditional bakeries in Turin and surrounding areas. The  baking at high temperature, which dries the dough and enhances its friability, helps define the unique quality of the product. Thanks to its strong territorial identity, continuity of production method, and connection with the region's food history, the Stretched Breadstick is today an undisputed reference in the panorama of typical Piedmont baked goods, perfect both for daily tasting and for the promotion of Italian cuisine on international tables.

The role of breadsticks in Italian cuisine

In Italian gastronomy, breadsticks are much more than just a substitute for bread:

• they accompany appetizers, aperitifs, and platters of cold cuts and cheeses;
• they enrich soups and broths by adding crunchiness;
• they are used as  finger food or decorative element in catering;
• they are reinterpreted in a  gourmet way with aromatic ingredients and lamination techniques.

Their urban and rural diffusion makes them a transversal product, present in trattorias, bakeries, starred restaurants, and international hotels.

Buying tips

Some simple advice is offered to foodies and professional buyers:

a) prefer  organic breadsticks. Choosing organic products means favoring agroecology, reducing pesticide residues, and also exposure to problematic food additives, where additives allowed in organic products are about one third of those permitted in conventional (i.e., non-organic) foods;

b) always check the  ingredient list. First verify the type of  fats used, favoring extra virgin olive oil and high oleic sunflower oil, or butter, over vegetable margarines (often still made with low quality raw materials such as palm oil). Also favor products with lower  Salt content,  natural flavors (instead of just ‘flavors’, meaning chemically synthesized flavorings) and fewer additives;

c) artisanal breadsticks for originality, industrial for consistency. Hand-stretched breadsticks are irregular but fragrant, industrial ones guarantee more stable standards and shelf life.

I international buyers looking for qualified suppliers can rely on the expertise of the  GIFT (Great Italian Food Trade), for support in selecting reliable, certified Italian producers capable of managing logistics and quality standards for export.

Conclusions

Breadsticks express the Piedmontese and Italian tradition as well as great culinary versatility. From their centuries-old history to modern whole wheat or gourmet variants, they remain a symbol of Italian baking. Conscious choices – favoring organic products, quality productions, and the most transparent labels – allow their qualities to be best enhanced. For industry professionals, the assistance of competent entities like GIFT facilitates secure and quality-oriented supply.

Dario Dongo

Photo courtesy, Francesco Rava, Grissini Cravero, Torino, Italy 

References

• AlimentiNUTrizione / CREA — Food and Nutrition Research Center. (n.d.). Grissini — Food composition tables. CREA.  https://www.alimentinutrizione.it/tabelle-nutrizionali/002000
• GuidaTorino. (n.d.). The history of the grissino, a Turinese invention famous worldwide.  https://www.guidatorino.com/la-storia-del-grissino-un-invenzione-torinese-famosa-in-tutto-il-mondo/
• Merlin, G. (2022). Wine and bread: recovery of ancient knowledge for communities (conference proceedings). University of Turin / IRIS-AperTO.  https://iris.unito.it/retrieve/fb81a6f9-0a31-4d67-b768-55765ba0bdcf/VINOEPANE DEF.pdf
• Montanari, M. (2011). The meatball’s rest and other stories around food (5th ed.). Laterza. ISBN 978 8842095590
• Stretched grissino PAT. Piedmont Region.  https://www.piemonteagri.it/qualita/it/prodotti/paste-e-dolci/306-grissino-stirato
• Italian Society of Human Nutrition (SINU). (2014, updated 2025). LARN — Reference Intake Levels of Nutrients and Energy for the Italian Population. SINU.  https://sinu.it