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Tradition and innovation
since 1978

Our tradition today.

The Grissinificio Linea Derby was founded in 1978 by the Tortone family as a producer of the Rubatà breadstick, which represents the historical tradition of Piedmont.
The name “Derby” was born as a bet between the two founding partners, always challenging each other because of their different football faiths(Juventus and Turin) but united in their passion for their business and ready to run together, like the horses featured in the company logo.
The Rubatà Derby establishes itself right from the start for its quality and respect for tradition, being characterized by long leavening as the ancient recipe requires. In addition, only raw materials from selected and certified suppliers are used.

Over the years, Grissinificio Linea Derby expanded and diversified its product range to satisfy every taste and need. Thus were born the Turin stretched breadsticks and mini snacks (grissinotti and schiacciatine), declined in new and authentic recipes: wholemeal, sesame, rosemary, corn, pizza flavor and many others.
Not only recipes: packaging also became more modern, to satisfy all possible modes of consumption: freshness-saving portions, single-serving “restaurant” sachets, cases, multipacks.

The mission of Grissinificio Linea Derby is to keep the tradition of the Piedmontese breadstick alive on every table, while continuing to promote the culture of this product nationwide and around the world. The vision of Grissinificio Linea Derby is to become a leader in the breadstick market, seeking the right compromise between innovation, research and tradition.

The story of the rubatá

The icon of Piedmontese tradition today.

The history of breadsticks has its roots in the 17th century, when the Rubatà breadstick was created to solve the digestive problems of the Duke of Savoy Victor Amadeus II. This delicate stick of bread has become a symbol of excellence and nobility, prized in the courts of Europe.
The name “grissino” comes from the Piedmontese word “ghërsa,” which denotes the classic, elongated bread of tradition. Antonio Brunero, a court baker, devised this type of bread on the instructions of the royal doctor to feed little Victor Amadeus II, who could not digest the crumbs of regular bread. The success of breadsticks was immediate due to their high digestibility and ease of storage. Breadsticks became extremely popular in Piedmont and the rest of Italy, consumed at all hours of the day.
Among the various admirers of breadsticks were important figures such as King Charles Felix and Napoleon Bonaparte, who called them “les petits bâtons de Turin” and organized a courier service between Turin and Paris to transport them.
The method of making breadsticks was complex and required four people: the Stiror (the one who irons), the Tajor (the one who cuts), the Coureur (the one who introduces into the oven), and the Gavor (the one who removes). This organization made it possible to successfully produce breadsticks and bring them from the oven to the tables, to accompany our convivial moments.
Today, our breadstick factory carries on the spread and success of breadsticks by mixing passion and innovation, while respecting tradition.