grissini

Invented in 1679 by a baker in Lanzo Torinese, Piedmont to nourish the future king Vittorio Amadeo II who as a child couldn't digest bread, grissini (ghërsin in dialect) are sold commercially across Italy. In their native Piedmont, however, they are often made fresh and handmade, 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.