Two of the Piedmont region’s most beloved snacks collide in these dark chocolate-covered breadsticks from D. Barbero. Based in the town of Asti, the Barbero family have been making delicious sweets for the chocolate-loving region since 1883. Their high-quality, extra dark chocolate is used here as a coating for the crunchy local breadsticks called rubatà, a specialty that is equally enjoyed with aperitivo hour as with an after-school snack. Together, they make a delightfully sweet-and-savory little bite that can be enjoyed in either scenario by kids and grownups alike.
The story of rubatà is a triumph of ingenuity over misfortune. As a child, the future King Vittorio Amedeo II of Sardinia suffered from a sensitive stomach. In 1679, his doctor, working with the royal baker, came up with the idea for a mild, tasty bread that would go down easily. Thus were created grissini—long, ultra-thin breadsticks—and the thicker, rolled rubatà. They were an immediate success, not just with the young king-to-be but with nobility across Europe. During Napoleon’s rule, he had them shipped regularly from Turin to Paris. Today, they’re the pride of the Piedmont region in the northwest of Italy.
For seven generations, the Barbero family have been making delicious sweets in Asti, just east of Turin. Part of the Piedmont’s proud chocolate-making tradition, D. Barbero has been selling high-quality torrone and chocolates since 1883. They use local nocciole Piemontese—the ultra-flavorful hazelnuts that only grow in Piedmont—and chocolate sourced from the finest cacao-growing regions of the world to ensure the highest quality in everything they make. Barbero is so dedicated to tradition, their headquarters in Asti are home to a chocolate museum! Their Easter goodies are beloved by local children, who line the courtyard outside their shop and factory to admire the colorfully wrapped and decorated treats.