The tasting room

Sesame-covered Italian-style thin grissini.

Thin authentic-style Italian grissini; crackly bite.

Garlic breadsticks; savory Italian-American snack.

Italian-American thin breadsticks; clean and crunchy.

Herb breadsticks; aromatic and light.

Sesame-topped thin breadsticks; nutty snap.

Chili-flecked grissini; gentle heat.

Rosemary grissini with Pugliese olive oil; herby.

Extra-virgin olive-oil grissini; clean and fruity.

Olive-studded grissini; briny and savory.

Flaxseed grissini; seeded and fragrant.

Classic Italian breadstick in long form; buttery snap.

Rosemary-scented Italian breadstick; herby.

Sesame-crusted classic grissini; nutty.

Hand-rolled Calabrian grissini; olive-oil rich and airy.

Whole-wheat artisan grissini; earthy and crisp.

Rosemary artisan grissini; delicate snap.

Sesame artisan Piedmont grissini.

Whole-wheat Piedmontese grissini.

Olive-flecked rustic grissini; briny.

Short, stubby sesame grissini; nutty and crunchy.

Shorter, rustic Piedmont breadstick; classic with prosciutto.

Long thin hand-stretched Piedmontese breadstick; rustic character.

Hand-rolled Piedmontese breadstick; thin, crunchy, olive-oil rich.

Multigrain grissini; seeded and rustic.

Flax seed grissini; seeded and fragrant.

Parmigiano-topped Piedmontese breadstick; umami snap.

Calabrian chili grissini; gentle heat across thin breadstick.

Rosemary Piedmontese grissini; herbaceous and crisp.

Sesame-crusted Piedmontese grissini; nutty crunch.

Olive oil-brushed grissini; simple and luxurious.

Knotty hand-shaped rubata; rustic character.

Multigrain rubata; nutty and hearty.

Onion tarallini; savory and aromatic.

Fennel-seed Abruzzese tarallini; anisic and delicate.

Lemon-scented tarallini; bright and unusual.

Coarse black-pepper tarallini; peppery punch.

Pizza-seasoned mini tarallini with oregano and tomato notes; snappy Italian ring.

Rosemary-infused tarallini; herby and fragrant.

Ginger-spiced tarallini; warming and unusual.

Extra-virgin olive-oil tarallini; understated and moreish.

Corn-flour grissini; sweetly crunchy.

Long hand-stretched Piedmontese grissini; shatter-crisp.

Shorter rustic Piedmont rubata grissini; olive oil rich.

Whole-wheat rubata; toothsome earthiness.

Rosemary-infused short rubata; fragrant and crisp.

Sesame-rolled Piedmontese rubata; nutty finish.