Pasticceria Brusa Torcetti biscuits. Like many Piedmotese recipes, these cookies were also born by the chance in the country public ovens where people used to bake their bread together: most likely, while waiting for the oven to reach the right temperature, some bread dough was hand rolled into grissini bread-sticks, sprinkled with sugar or brushed with some honey, twisted and left near the oven to cook. Speaking of roylty, the Canavese variant of torcetti was a favourite of one of the Savoy princess: Isabella Bona of Bavaria Savoy and Genoa who lived in the Agliè castle (from 11th century and still standing!!). In 1938, she appointed Francesco Pana as the royal torcetti maker and allowed him to print the royal crest on his packages. Today's torcetti are smaller and contain butter to make them tastier. Nobody really knows what the secret of the Agliè recipe is and what variant is older but their recipe is legally regulated and since 2002, they are officially certified as "Piedmontese traditional product"