Oh, this is a very good beginning…
A splendid dish of spaghetti.
Since I’m an experimented traveller and I have already been in Italy a few times,
I know well how to roll properly my spaghetti on a fork.
Only foreigners use also a spoon to eat that!

Hey, Bruna, can you uncork that bottle of beer for me, please?

Look at the breadsticks by my plate, they are typical famous “Piedmontese Grissini”.
Grissini first appeared in Turin and the surrounding area in Piedmont but they are now at home in countries everywhere.
No one knows exactly when they appeared
but it is certain that production began at least as long ago as the 17th century.
When he was driving the Austrians out of Northern Italy, Napoleon reportedly encountered these thin rods of bread,
which he dubbed "les petits bâtons de Turin," and enjoyed consuming them.
The versions made today in virtually every part of Italy and shipped to numerous foreign markets are pencil-thin.
But the bakers of Turin and vicinity still turn out the original model,
shaping it by hand, so that it is somewhat twisted and irregular.
It is thicker and longer than the modern variant and it is, recognizably, a real bread.






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