Born in 1679 in the kitchens of Casa Savoia in Turin, grissini—Italy’s iconic breadsticks—show no signs of aging. With annual production now at 35,000 tons, these slender snacks have evolved from a practical bread substitute to a culinary staple, celebrated globally each November 27. Designed for their lightness, health benefits, and flavor, grissini were a pioneering innovation in the art of baking, according to AIBI, the Italian Association of Bakery Ingredients.
Their early appeal was practical: grissini kept longer than bread, making them ideal for extended storage and travel. They swiftly spread from Turin across Italy, becoming a popular snack, even at theaters. Napoleon Bonaparte, a devoted fan, reportedly arranged regular shipments from Turin.
Today, grissini hold a respectable 6.4% share of bakery sector revenues, ranking fourth behind bread, pizza, and festive pastries. Their market resilience lies in their digestibility and convenience—a pantry fallback when fresh bread is unavailable. While traditional versions remain ubiquitous, modern twists have widened their appeal, incorporating chili, rosemary, seeds, whole grains, and gluten-free options—even sweet varieties.
Once a humble invention, grissini now occupy a prominent spot in restaurant bread baskets and homes, a crunchy testament to Italy’s enduring knack for culinary ingenuity.