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BLACK OLIVES GRISSISNACK

Home / Dried fruits and Nuts / Snack
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€2,30

Crunchy breadsticks with black olive flavour.

Out of stock

Category: Snack
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  • Description
  • Additional information
  • Nutritional values
  • The producer
  • Production area

‘Grissini’ together with the bread are present in all the Italian meals across the country but especially, in Turin, there is no lunch or dinner where these bread-sticks are not on all the tables of homes and restaurants of the city.
The term ‘grissino’ derives from the Piedmontese dialect, particularly, from the word ‘ghërsa’ which represented a long-shaped bread typical from this region. The origins of this bread-stick are linked to the history of the House of Savoy. According to the legend, a Court’s baker named Antonio Brunero invented the famous ‘grissini’ by following recommendations from the doctor of Vittorio Amedeo II in 1679 since little Vittorio could not digest the soft part inside regular bread. Therefore, Brunero created a more crunchy version of regular bread.

The production process of those ‘grissini’ was not easy at all. Four employees, each of them precise and definite job, were needed to prepare these sticks: first, the ‘Stiror’ who spread out the dough, second, the ‘Tajor’ who cut the dough into pieces of 3 centimetres, then, a ‘Coureur’ who put all the pieces in the oven, and finally the ‘Gavor’ who took off the sticks from the oven and cut them.

Their success regards the sticks’ digestibility and its facility for preservation since ‘grissini’, unlike bread, can last for many days.

Among the ‘grissini fans’ there was Re Carlo Felice who loved to crunch them even while attending Teatro Regio. Napoleon Bonaparte also adored this product to the point that he created a transport service from Turin to the French capital city for bringing him what he called ‘Les petits bâtons de Turin’ (Turin little sticks). The most traditional shape of these bread-sticks is the ‘robatà’ (pronounced ‘rubatà’) which means ‘rolled’, they are about 40 to 80 centimeters long and recognised by their knottiness due to the handmade production.

In recent years, the spread ‘grissini’ gained popularity. In contrast, with ‘rubatà’ they are crumbly and the dough is not rolled but extended. Nowadays, different types of ‘grissni’ can be found: with sesame, Kamut, chilli pepper, olives, fennel, nuts and also prepared with wholemeal flour. Besides, they can be sweet by adding chocolate or caramel. In any way, these popular bread-sticks are part of the Piedmontese tradition, not only appreciated in Italy but also internationally.

It could be defined as a little piece of bread that represents the style, creativity, and delicacies of the House of Savoy.

Weight 0,15 kg
Region of origin

Liguria

producer

GRISSITALY S.R.L.

Zona di produzione / lavorazione

CARCARE (SV)

packaging

150 gr

Main ingredients

soft WHEAT flour type "00", extra virgin olive oil 12%, corn flour 12%, black olives 8%, yeast, salt, malt ORZO.

appearance

amber-colored, irregularly shaped because ironed one by one by hand

color

yellow ochre/amber

smell

typical

Taste

slightly toasted with a strong flavor of olives

allergens

WHEAT AND BARLEY

conservation method

STORE IN A COOL AND DRY PLACE, PROTECTED FROM HEAT SOURCES

designation

Tq.I.P.

Recommended pairings

can be enjoyed at any time of the day, but also during the most important meals of the day as they can be lunch or dinner.

Notes

MAY CONTAIN TRACES OF SESAME

Expiration date

19/11/2022

smaltimento

Plastic packaging and paper label; packaging in the plastic collection and label in the paper collection.

Nutritional values

NUTRITIONAL VALUES PER 100 G:

ENERGY VALUE 1812 kJ /433 kcal

PROTEINS 10,5 g

FATS 9,4 g of which saturated fatty acids 1,7 g

CARBOHYDRATES 73,5 g of which sugars 1,2 g

SALT 1,6 g

FIBERS 6,2 g

The producer

Grissitaly, is a reality present in the Valbormidese territory. It is based on the ten-year experience of its owner Marco in the bread-making sector. This small company deals mainly with the production and sale of breadsticks and dry focaccia in total respect of the most ancient traditions of Liguria and Piedmont.

Tradition, experience, craftsmanship and a scrupulous selection of raw materials allow them to guarantee their customers high quality products.

They do not use any kind of preservatives or chemical additives in their recipes, which is why their products expire every six months in order to always offer a fresh and genuine product.

Marco and his collaborators put all their dedication and commitment to create a product linked to traditions and with healthy ingredients.

Production area

Grissitaly is located in Carcare, which is a small town in the province of Savona. According to most sources, the origin of this town is Roman, and the first name with which it is mentioned is Bugile, which was also the first inhabited district within the town. At the end of the tenth century A.D., this village was also mentioned in two documents signed by Emperor Otto III in which rights over various Valbormidesi localities were ceded to the Bishop of Savona.

The historical events regarding the various dominations that have followed one another in the course of history have been alternating and troubled: the dominion of the Del Carretto family (and for a short time that of the Scarampi family) was followed by the Spanish domination, then the passage to the Republic of Genoa and then to the Ligurian Republic; after the Napoleonic domination and the annexation to the French Empire Carcare entered the Kingdom of the House of Savoy and then finally the Kingdom of Italy.

An important and fundamental role for about 400 years has been played by the Collegio Calasanzio, which today, in the same building as it was then, has been transformed into a high school that is considered to be among the most renowned in Italy. It is also nationally recognised for the illustrious students and cultural figures that have passed through its doors.

At the beginning of the twentieth century, when the second industrial revolution took place, some important companies settled in this area too, making a strong contribution to the local economy.

In ancient times, the territory of the municipality of Carcare was divided into four areas:

  1. “Il borgo di qua” (also called “Plodio”).
  2. “Il borgo di là” (also called “Roma”).
  3. The villas and the lower part of Pallare.
  4. The hamlets of Vispa-Carpaneto.

Finally, it is important to mention the mild and pleasantly breezy climate that characterises this place, which has enabled the village to become a fixed holiday destination for many people. In addition to the climate, four events were held each year that attracted many tourists thanks to their beauty: the first was the fair organised on 24 June to celebrate the patron saint of the village (St John the Baptist), the second at the end of August was held in San Giovanni del Monte, the last two fairs are no longer held but were in honour of Our Lady of the Snow and St Michael the Archangel.

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