Since 1860 Casa Vecchio Mulino in Carmagnola, Turin, has been making these grissini bread sticks by hand. Made with type 0 wheat flour, water, lard, sea salt, olive oil, yeast, and malt extract, these bread sticks are as close as you can get to homemade. We love them served as part of an antipasto course before the meal. Wrap them in prosciutto or speck, or use them for dipping in olive tapenades, caponatas, or extra virgin olive oil.
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