Handmade Rustic Breadsticks

Verna type 1 soft wheat flour and extra virgin olive oil, stretched one by one

Irregular, crunchy and never the same: as only handcrafted can do.

Rustic Breadsticks from the Val d'Orcia Mill

They're instantly recognizable, because no two are alike: varying thicknesses, lengths, a few knots and twists. It's the hallmark of handcrafting, where each breadstick is individually rolled out rather than machine-extruded. The dough is simple—Verna type 1 soft wheat flour, extra virgin olive oil, water, yeast, and salt—and Verna, an ancient Tuscan variety, adds a deeper flavor and a toasted note that refined flours lack. The type 1 flour, semi-whole wheat, retains part of the bran and gives these breadsticks their amber color and that rusticity you can taste when you bite into them: crunchy, crumbly, with the authentic flavor of bread.
 
 
 

The roots of this bread lie in the court of Savoy

The breadstick has a specific birth date and reason. In 1679, at the court of Turin, the young Duke Vittorio Amedeo II was suffering from digestive problems, and the court physician Teobaldo Pecchio suggested making him a drier, lighter bread, without the moist crumb that was believed to be harmful. The baker Antonio Brunero responded by stretching the dough into long, thin sticks, which lost almost all their water during baking: the breadstick was born. ghersino, from Piedmontese ghersa, the loaf of bread. From Turin, the popularity of the breadstick spread throughout Europe: Napoleon was so fond of them that he organized a special transport service from Turin to Paris, where he called them les petits bâtons de TurinToday, almost all breadsticks are industrially extruded; the hand-rolled ones, with their irregularities, remain the exception.
 
 
 

Choosing handmade rustic breadsticks means taking care of yourself

Type 1 flour retains a higher amount of bran than 00 flour, which is why these breadsticks contain 11 g of fiber per 100 g, a very high amount for a baked product. The fat used is exclusively extra virgin olive oil, with no seed oils, margarines, or hydrogenated fats, and the ingredient list is limited to just five items. These are flavorful and savory products, to be enjoyed in moderation like any savory appetizer, but they do contain gluten: they are not suitable for celiacs.
 
 
 

How to Best Use: Rustic Breadsticks

• WRAPPED IN SALAMI, THE CLASSIC APERITIF: roll a slice of salami around each breadstick Organic Mortadella or some washers of Dry Cured Sausage: a few seconds and the appetizer is served.
• WITH CREAMS AND CHEESES FOR DIPPING: serve them in a glass next to the Telemaco Compact Goat's First Salt into cubes and a small bowl of Spicy Fermented Cream, for an aperitif that requires no preparation.
• AT THE TABLE, INSTEAD OF BREAD: break them into the soup Organic Red Lentils or serve them alongside a plate of cured meats and cheeses, with a glass of Borgo Faveri Biodynamic Red: their crunchiness cleanses the palate between bites.

The Producer: Mulino Val d'Orcia

Mulino Val d'Orcia processes organic Italian grains, with a focus on ancient varieties like Verna, and transforms them into flours, pastas, and baked goods. These breadsticks are handcrafted, one by one: a time-consuming process that makes each piece unique.
 
 
 

Ingredients

Flour WHEAT tender Verna type 1, extra virgin olive oil, water, yeast, salt.

Allergens: Contains gluten. May contain mustard.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1752 kJ / 407 kcal
• Fat: 12 g
• of which saturated: 1,9 g
• Carbohydrates: 65 g
• of which sugars: 2 g
• Fiber: 11 g
• Protein: 1,3 g
• Salt: 4,6 g

Food container

Store in a cool, dry place, away from light. After opening, reseal the package tightly or transfer the breadsticks to an airtight container, as moisture will quickly soften them. If they lose their crispiness, a few minutes in a hot oven will restore their crispiness. Because they're handmade, length, thickness, and shape vary from piece to piece: this is what distinguishes them from commercially produced breadsticks.
 
 
 

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