Grissini are not really a street food, but in the past the ‘grissino’ was often eaten on the street, on the way or with an appetizer or merenda. Grissini are still sold freshly at the bakery in Piedmont. In fact, there are still several ‘panifici’ who bake grissini on a daily basis. Piedmont people refuse to eat grissini from a plastic bag!

I drove to Andazeno in the province of Turin to visit Vitrotti Luigi’s panificia ‘Sotto i Portici’. I wanted to find out how these elegant crispy sticks are prepared and how they taste freshly.

Sotto i Portici was founded by bisnonno (great grandfather) Luigi Vitrotti in 1958. Massimiliano Vitrotti (fourth generation) also joined the family business recently, after his studies. Their mix of traditional and modern technology allows them to work efficiently and to keep the business running.  

Grissini are made of flour, water, olive oil and salt. Some versions are made without the oil (these are even more crispy) and some versions are made with lard fat (these are a bit more soft) Massimiliano explains that their grissini taste very good with a prosciutto crudo wrapped around them. But continues that a grissino tastes equally good with lardo, salami, tapenade, soup or cheeses. Delicious!