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, given the shape of a thin cylinder, lifted, stretched and pulled at the ends with a slight vibrating movement by opening the arms.
These skilful gestures result in very thin, very long and very light breadsticks, which curve slightly as they cook and take on a beautiful dark golden colour.
