Everything we bake.
Rubatà grissini
The traditional Piedmontese grissino: knobbly, irregular and crisp (‘rubatà’ is Piedmontese for ‘rolled’). We make it in eight flavours, from the 200 g box to the 3 kg box. About Rubatà grissini
Il Classico
The Rubatà where it all began.
The recipe is the one we've always used: flour, lard, malt, salt and yeast.
200 g 750 g 1.5 kg 3 kg
Brichet mini grissini
Short, full-flavoured grissini for nibbling, in a 200 g tray.
Brichet Aglio, Olio e Peperoncino
Garlic, oil and chilli, like the pasta.
Moreish and crisp, for anyone who loves bold flavours. Serve them with an aperitivo or nibble on them during the day.
200 g
Cioccorubatà chocolate grissini
Our olive oil Rubatà covered in chocolate, in a 150 g box. About Cioccorubatà
Il Cioccorubatà Fondente
Rubatà and dark chocolate.
Our olive oil Rubatà, covered in dark chocolate with at least 70% cocoa solids. The coating is 65% of the weight.
150 g
Biscuits
Piedmontese biscuits from our breadstick bakery, from the 280 g house-shaped box to the 2 kg box.
Il Granin Gentile
Hazelnuts in a crisp biscuit.
Chopped hazelnuts and hazelnut paste go into a dough made with butter and eggs. It goes well with a cup of tea or coffee.
280 g 1 kg 2 kg
Not sure which to choose?
Our guide explains how the types of grissini differ, how to read the label and which flavour suits each occasion, with sources.