The most ancient and traditional type of breadstick is “Rubatà” breadstick (in Piedmontese dialect it means rolled up). It has got a length that varies from 40 to 80 cm and it is easy to recognize for its typical roughness, due to the handmade process to roll up the breadstick.

This type of breadstick is a more recent invention. It differs from the “Rubatà” breadstick because the dough is stretched from its edges by the baker, without rolling it up. This method gives more crumbliness to the final product.

This type of breadstick is a more recent invention. It differs from the “Rubatà” breadstick because the dough is stretched from its edges by the baker, without rolling it up. This method gives more crumbliness to the final product.

The “Torcetti” are typical Piedmontese drop-shaped biscuits. Their name comes from their particular shape and they are considered as the sweet version of breadsticks. There are several types of “Torcetti”, according to their thickness, dough, ingredients and colour.

Loafs with several available patterns, such as turtle-shell pattern.

“Sofficini” soft bread, “ciabatte” bread and loafs in several sizes and textures, to obtain a product like the handmade-one.