Grissini comes from the North-Western region of Italy called Piedmont (Piemonte) and more precisely from the city of Turin (Torino). In more recent times different types of grissini have evolved of various length and thickness : The most popular are: stretched (Stirati) and hand rolled (Rubata'). In medieval times the population was so poor that, when the bakers needed to put up the price of a loaf of bread, called “GHERSA” in the local dialect, decided to reduce the size of the loaf instead, and kept it at the same price. Eventually the “ghersa” was the thickness of a broom-stick, now called a “ghersin” which became italicized to “Grissini". This thin bread was a great success and became so popular it entered the daily life of the Royal House of Savoya and thus became known and appreciated by all visiting royalty and aristocrats of the time, as well as the “Torinesi” and later the whole of Italy. No doubt one of the greatest fans of grissini was Napoleon Bonaparte, who around the beginning of the 19th century, founded a stagecoach service between Torino and Paris mostly dedicated to delivering him what he called “les petits batons de Turin” the little sticks of Turin.