They can be found on tables all over the world, or almost. In Piedmontese dialect, rubatà means ‘ruzzolato’ (ruzzled), recalling precisely the technique used to form the breadsticks: they are taken from the tips as soon as they are stretched by hand and dropped with the thumbs with joined palms, in a complete turn, with gentle violence onto the stretching board in order to compact the dough.

They are easily recognisable by their characteristic knots and their unique goodness derives from the skilful dosing of the various ingredients and water. Rubatà di Chieri is included in the list of traditional Italian food products of the Ministry of Agriculture, Food and Forestry Policies and the producers are members of the Bakery Association of the Province of Torino.