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It's believed that it originated in 1643, when a Florentine abbot described a long-shaped and "bone-thin" bread being made in a town outside of Turin. Tradition states, however, that it originated in the region of Piedmont in the 17th century, invented by a baker called Antonio Brunero, from Turin. It was a food that was intended to be easier to digest for the Duke Victor Amadeus II of Savoy, who had digestive problems in his childhood. Napoleon Bonaparte was also a great admirer, so much that he established a courier service between Turin and Paris, whose primary task was to transport grissini, which he called les petits bâtons de Turin.