The Rubatà breadstick is obtained by rolling, by manual compression on the work table.
In fact, the term Rubatà derives from robat, an old-fashioned agricultural tool, equipped with a large wooden cylinder which, when towed over the tilled soil, flattened it by compression. Traditionally kneaded by hand, with the addition of lard or oil and lard, it is baked in a wood-fired oven.
The production area is the entire Chieri area (from Chieri to Poirino and from Chieri to Andezeno).