How to make Grissini Torinesi

Why cooks start here

Grissini Torinesi is cooked the way Piedmont cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Grissini Torinesi, a specialty hailing from the Piedmont region of Italy, is a staple of everyday Italian dining. This version, crafted with simple yet high-quality ingredients, mirrors what an Italian family cook might prepare without ceremony. Flour, water, and a touch of yeast come together with abundant olive oil and a pinch of salt, forming delicate breadsticks that grace tables from casual lunches to more formal dinners. These grissini are slender and crisp, offering a satisfying snap with each bite. The generous use of extra virgin olive oil imparts a subtle richness, while the hand-measured salt ensures a perfectly seasoned finish. Enjoy them as an appetizer, a side, or simply as a delightful snack to complement any meal.