GRISSINI, or in Piemontese dialect, “grìssín” or what Napoleon called “ Les petits bâtonnes de Turin” are probably THE elemental item on the Piemontese table. You get them wrapped in a napkin everywhere in the Region when you sit down at table. They can be very thin or finger thick. The important thing is that they be well baked and crispy. MASTROCESARE GRISSINI are from a bakery tied to the Piemonte Eccelenza Artigiana group which accepts producers with only an exceptional artisanal quality product reputation.
This typical artisanal grissino (the singular) maker is a bakery in Piemonte called MASTROCESARE. This bakery founded in the early 1900s in Borgomanero, in the province of Novara, now supplies us with its grissini. Grissini are indispensable for just nibbling at table and necessary to accompany cold meats, wrap prosciutto around, accompany cheese as an antipasto, with salads, and I enjoy them for dipping into Greek taramasalta. There are two which I particularly enjoy and in order: the plain one, called RUSTIC, and then the SESAME seeded one. But the RUSTIC is possibly the best I have tasted in this country. Both come in 7.05 oz bags and will keep over some time and you should not buy just one bag! They are enticingly delicious and one is always regretting not having more when a bag is opened and finished.