a symbol of Piemontese cuisine and especially in Turin is the breadsticks. The breadstick is also one of the most famous products of Piedmontese cuisine abroad.
Its origin seems
merit of Vittorio Amedeo II of Savoy, or better than his doctor.
To give the young member of the Savoy family, who could have difficulty in digesting the crumb of bread, the doctor around the year 1675 gave directions to Antonio Bruer baker to produce the Lanzo Torinese breadsticks.
breadsticks I had a quick spread through the Piedmont and around the country thanks to the easy digestibility and retention.
Even Napoleon loved the breadsticks in Piedmont and called them "petites batons de Turin" and it seems if you did send them directly from Turin to Paris.
The name comes from the "GHERSA", the classic bread Piedmont Form elongated. The form of breadsticks
oldest and most traditional is undoubtedly stolen or Robata (the pronunciation is still "stolen" in Piedmont means "rolled") length ranges from 40 to 80 cm, easily recognizable for its characteristic knots, due the handwork. The Chieri's stolen food products is included in the list of traditional Italian Ministry of Agriculture, Food and Forestry. I am the same way as areas of classic production of stolen, the Torinese, the area of \u200b\u200bAndersonstown and Mondovi.
The only other form of traditional protection and breadstick breadstick ironed. Latest invention rispetto al rubatà, si distingue da questi in quanto la pasta, invece che essere lavorata per arrotolamento, viene allungata tendendola dai lembi per la lunghezza delle braccia del panificatore, il che conferisce maggiore friabilità al prodotto finale. Soprattutto questo tipo di lavorazione permise la produzione meccanizzata già a partire dal XVIII secolo.
Piemonte, Piedmont, Italy
Its origin seems
merit of Vittorio Amedeo II of Savoy, or better than his doctor.
To give the young member of the Savoy family, who could have difficulty in digesting the crumb of bread, the doctor around the year 1675 gave directions to Antonio Bruer baker to produce the Lanzo Torinese breadsticks.
breadsticks I had a quick spread through the Piedmont and around the country thanks to the easy digestibility and retention.
Even Napoleon loved the breadsticks in Piedmont and called them "petites batons de Turin" and it seems if you did send them directly from Turin to Paris.
The name comes from the "GHERSA", the classic bread Piedmont Form elongated. The form of breadsticks
oldest and most traditional is undoubtedly stolen or Robata (the pronunciation is still "stolen" in Piedmont means "rolled") length ranges from 40 to 80 cm, easily recognizable for its characteristic knots, due the handwork. The Chieri's stolen food products is included in the list of traditional Italian Ministry of Agriculture, Food and Forestry. I am the same way as areas of classic production of stolen, the Torinese, the area of \u200b\u200bAndersonstown and Mondovi.
The only other form of traditional protection and breadstick breadstick ironed. Latest invention rispetto al rubatà, si distingue da questi in quanto la pasta, invece che essere lavorata per arrotolamento, viene allungata tendendola dai lembi per la lunghezza delle braccia del panificatore, il che conferisce maggiore friabilità al prodotto finale. Soprattutto questo tipo di lavorazione permise la produzione meccanizzata già a partire dal XVIII secolo.
Piemonte, Piedmont, Italy
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