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grissini with antipasti

Officially invented in 1679 by a baker in Lanzo Torinese, Piedmont, grissini are sold commercially across Italy. In their native Piedmont, however, they are often made fresh, and are a major feature of the antipasti table—wrapped in paper thin slices of prosciutto, or even involving a sprinkling of shaved white truffles.

In Friuli you may find fat sticks made with cornflour called grispolenta.

Text © Dana Facaros and Michael Pauls

Images by: Alpha