Pane di Giaveno De.C.O. Giaveno's bakeries and bread-makers, who produce according to strict specifications, refer to the traditional forms of the valley's territory and can boast the De.C.O. (Denominazione Comunale d'Origine) for micca,...
Rubatà del Chierese The Rubatà breadstick is obtained by rolling, by manual compression on the work table. In fact, the term Rubatà derives from robat, an old-fashioned agricultural tool, equipped with a large wooden cylinder which, when towed over...
Grissino stirato torinese The Stirato breadstick is a product known and appreciated throughout Italy. The dough of the grissino stirato is very elastic and ductile, so that it can be worked with the hands for a long time: a small portion is detached,...
