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In Italy you will normally find a bread substitute on the table, like grissini. Those are long, thin bread sticks. This bread specialty, originally from the region of Piemonte, used to be eaten as a snack, wrapped in wafer-thin slices of Parma ham. To make the bread specialty nice and crispy, all air is kneaded out of the dough. The dough is made of wheat flour, water, yeast, olive oil and a pinch of salt.

Grissini Toscana is a mini variety of the grissini that can be directly eaten as a snack. By adding basil, tomato and other tasty herbs and spices, this snack is delicious by itself. Also try serving the Grissini Toscana with soup, or mix broken pieces of grissini with a fresh salad for a crunchy bite! Or use them as dipsticks with cottage cheese, yogurt or olive mayonnaise.

In this range seasoned Grissini there are two other irresistible flavors. How about Sicilia with tomato and sweet herbs or Piemonte with garlic and parsley? Which one is your favorite?


  • wheat flour, olive oil, palm oil*, brewers yeast, malt, salt, basil (2%), tomato (1%). *Sustainable palm oil.

Grissini Toscana