Bread sticks with coarse salt. The production of breadsticks boasts a very long tradition, which began even centuries ago. The name ‘grissino’ derives from a typical Piedmontese bread with an elongated shape: the Ghersa. Today breadsticks are known and appreciated almost everywhere: ideal both on their own, as a light snack in the middle of the day or as an appetizer in a restaurant, and to accompany other foods and dampen their intense taste (from salami to vegetables – chilli-based creams , meat, etc.).