The rubatà, traditional right down to its name, which means "fallen" in the local Piedmont dialect, is a bread-stick made by rolling over the sheet of dough so that it takes on a very dense consistency. Mario Fongo's rubatà vary in length and have a distinctive knobby appearance.
The rubatà is the oldest form of bread-stick: the story goes that it was baked for the first time in 1679 at the Savoy court, when the court baker, Antonio Brunero, following the instructions of the physician, Teobaldo Pecchio, devised this recipe to nourish the future Vittorio Amedeo II, who was sickly and unable to digest any bread, apart from the crust. This product met with an immediate and fortunate success, so much so that one of its better-known enthusiasts was Napoleon Bonaparte, who had even organized a courier service to transport what he called les petits batons de Turin from Turin to Paris and rubatà bread-sticks continue to meet with great appreciation today, both in Italy and worldwide. For years now, Mario Fongo has been producing his rubatà , with masterly care and today, this classic of Piedmont cuisine has been interpreted in numerous tasty versions to recall the typical aromas of the Mediterranean.
Origin: Piemonte, Italy