Grissini, as they are known in Italian are crisp bread breadsticks, made from plain dough, and placed on the table with apertivos, for guests to nibble on. They were invented in late 17th century by one of the royal courts chef to accommodate the needs of king Vittorio Amedeo II who suffered from bad health conditions and had problems digesting bread. Breadsticks are therefore a lighter and had the great commodity of lasting for weeks compared to a few days of bread. Soon the grissino became a staple and nowadays is found and consumed all over Italy. Like mushrooms, it is the fruiting body of a fungus, unlike mushrooms, truffles remain underground. France is known for their black winter truffles from Perigord, while Italy is known for the white truffle from Alba in Piedmont. Truffles cannot be farmed, they grow in the wild and must be foraged. It is possible to try and encourage their appearance by planting the right trees in the right areas with the perfect microclimate. Truffles can be found around old growth forests, usually oaks, hazels, or lindens. The spores of truffles emit a musky aroma ÃÆ'Ã' which is what attracts beetles, squirrels, rabbits, deer, pigs and dogs. White truffles have a stronger aroma than black, and thanks to sulfur compounds typically a garlicky, persistent scent. Black truffles are usually cooked to enhance flavor, while white truffles are frequently shaved into paper thin slices typically over egg pasta, a simple fried egg or a steak. Casa Vecchio Mulino started in the district of Torino in 1860, when the first bakery was opened by Great-Great-Grandfather Giacomo. He became famous in the area for his breadsticks. Casa Vecchio Mulino uses the best quality ingredients, a natural and slow rising of the dough, handmade processing, and slow baking to produce breadsticks that are crispy, golden and full of flavor.
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