Breadstick

Grissini ( Sg Grissino ) are thin, crumbly bread sticks made ​​from yeast dough. They are just thick as a finger with a variable length of about 30 centimeters or more. As appetizers are breadsticks traditional part of Piedmont cuisine, especially Turin. Their origin is unclear - it is called the 14th century, however, a legend has it that the baker Antonio Brunero invented in 1675 for the suffering from digestive problems Vittorio Amedeo II of Savoy.

The dough for bread sticks made ​​from hard wheat flour, water, yeast, olive oil and salt, some still malt. To make them durable, breadsticks are still wet after baking until the residual moisture evaporates. The traditional Breadsticks from Turin to be shaped by hand and are recognizable by their typical twisted shape. By contrast, are produced by machine since the 18th century evenly around normally.

In addition to the simple breadsticks there are also variants that are sprinkled before baking with oregano, sesame, caraway or other spices.

Today breadsticks are distributed via the addition Piedmont in Italy and can be found on many restaurant tables. With the global spread of Italian restaurants, they were also known in other countries.