Grissini Rubatà di Chieri (Italian Rubatà Breadsticks)
- 2 days ago
- 4 min read
Updated: 21 hours ago
The Story of the Dish
Grissini Rubatà are one of the most traditional breads of Piedmont and one of the foods most closely associated with the area surrounding Turin. Unlike perfectly straight commercial breadsticks, true Rubatà are rustic, irregular, twisted slightly by hand, and visibly artisanal.
The word rubatà comes from the Piedmontese verb meaning to roll or tumble. Small pieces of dough are rolled beneath the palms until they become long, uneven cylinders. A genuine Rubatà has thin sections, slightly thicker sections, small bends, and a deeply baked golden crust.
Their texture should be completely dry and crisp, but not hard like a cracker. When broken, the interior should have a delicate porous structure rather than a dense solid center.
History and Origins
The history of the grissino is closely connected to Turin and the House of Savoy. According to Piedmontese tradition, grissini became popular during the seventeenth century, when bakers began producing an elongated and thoroughly baked bread that was easier to digest and could be stored longer than ordinary loaves.
Over time, two major styles developed. The Rubatà, particularly associated with Chieri and the surrounding countryside, retained the older hand-rolled technique. The Stirato Torinese developed as a thinner breadstick stretched from both ends rather than rolled.
Servings and Timing
Makes approximately 35 to 40 grissini. Preparation: 30 minutes. Rising: about 2 hours. Cooking: 20 to 25 minutes per batch. Total: approximately 3 hours.
Ingredients
4 cups bread flour, approximately 500 g
1 1/4 cups lukewarm water, approximately 300 ml
2 teaspoons active dry yeast
2 teaspoons fine sea salt
1 teaspoon sugar
3 tablespoons extra virgin olive oil
For finishing: 2 tablespoons extra virgin olive oil, fine semolina flour for dusting, coarse sea salt optional.
Preparation
1. Activate the yeast: combine lukewarm water, sugar, and yeast. Rest 5 to 8 minutes.
2. Add about half the flour, then olive oil, then remaining flour gradually. Add salt last.
3. Knead 8 to 10 minutes until smooth and elastic. Avoid adding excessive flour.
4. Let rise in a lightly oiled bowl for 60 to 90 minutes, until almost doubled.
5. Dust the work surface with fine semolina. Turn out the dough gently without aggressively punching it down.
6. Shape into a rectangle about 1 inch thick, brush lightly with olive oil, and rest 15 minutes.
7. Cut narrow strips about 1/2 inch wide.
8. Roll each strip outward from the center under both palms until 12 to 16 inches long, keeping the shape intentionally irregular.
9. Arrange on parchment-lined baking sheets, brush lightly with olive oil, and optionally add coarse sea salt.
10. Preheat oven to 425°F, or 400°F convection.
11. Bake 18 to 25 minutes, rotating halfway, until deep golden.
12. Reduce oven to 300°F and dry 5 to 8 minutes; for extra crispness, turn oven off and leave them inside 5 minutes with the door slightly open.
13. Cool completely on a wire rack before storing.
Professional Technique
The dough for Rubatà should be softer than many people expect. A very stiff dough produces dense, hard breadsticks. Moderate hydration allows a delicate porous interior while the exterior becomes crisp. Bread flour supplies enough strength to roll the dough long without tearing.
Chef Tips
Do not over-flour the dough. Use fine semolina on the work surface. Accept irregular shapes. Bake thoroughly until deep golden rather than pale.
Common Mistakes
Making them too thick, underbaking, rolling too aggressively, skipping the rest before shaping, and storing them while warm are the main causes of poor texture.
Traditional Service
Serve with prosciutto crudo, salame piemontese, lardo, Robiola, Toma Piemontese, Castelmagno, vitello tonnato, carne cruda all’Albese, or bagna càuda.
Wine Pairing
Roero Arneis works beautifully with mild cheeses and antipasti. Barbera d’Asti balances richer cured meats. For a classic Turin aperitivo, serve with Vermouth di Torino.
Storage and Reheating
Store completely cooled grissini in an airtight container at room temperature for up to one week. If needed, refresh at 300°F for 5 to 7 minutes and cool again before serving.
Nutrition per Serving
Approximate per 2 grissini: Calories 110; Protein 3 g; Carbohydrates 18 g; Fat 3.5 g; Saturated Fat 0.5 g; Fiber 1 g; Sugars less than 1 g; Sodium 185 mg; Cholesterol 0 mg.
Chef Gianluca’s Selection ★★★★★
Do not attempt to make Rubatà perfectly straight. The irregular surface is part of their character. Roll them individually, preserve slight variations in thickness, and bake until deeply golden and completely crisp.
Advanced Chef Notes
Grissini Rubatà di Chieri should be crisp from the center to the surface, not simply browned on the outside. Dough consistency is the first control point: use enough hydration to create extensibility without making the dough sticky, and develop gluten until it can stretch without tearing. After mixing, allow the dough to relax before shaping. This rest is essential because tight gluten causes breadsticks to retract and become uneven. When stretching, work gently from the center outward and avoid crushing all fermentation gas. Sesame, hazelnuts, or extra virgin olive oil should complement the wheat flavor rather than weigh down the dough.
Bake on a fully preheated surface with space between each breadstick so dry oven air can circulate. If the grissini color before they are dry, lower the oven slightly and extend the bake. For maximum crispness, allow them to cool completely on a rack before storage. Never seal warm breadsticks in a container because trapped steam softens them within minutes. Properly baked grissini should snap cleanly, feel light in the hand, and remain crisp for several days when stored airtight at room temperature.
Comments