Crispy Italian Breadsticks Recipe (2024)

FAQs

What are the long slender crusty breadsticks found at Italian restaurants? ›

Grissini are pencil-thin, long, crispy breadsticks with a cracker-like crunch that have been made in the Piedmont region of Italy since the 1600s.

Breadsticks, also known as grissini, grissino or dipping sticks (Piedmontese: ghërsin, Piedmontese: [gəɾˈsiŋ]), are generally pencil-sized sticks of crisp, dry baked bread that originated in the Piedmont region of Italy.

Ciabatta

The bread was inspired by French baguettes but with a more rustic, chewy texture and a thicker crust. This bread is made with a high-hydration dough that is fermented for a long time, which gives it a unique texture and flavour.

These light-as-air, pencil-thin Italian breadsticks are said to have originated in 17th-century Piedmont (where they were created for an archduke with a sensitive tummy!).

The origins of breadsticks in Piedmont

The noble origins of grissini are connected to the childhood of the Duke of Savoy, Vittorio Amedeo II (1666-1732). The doctor of the ducal palace recommended that the weak and young duke would eat something easily digestible hoping to stimulate his flagging appetite.

What are breadsticks traditionally eaten with? Grissini are eaten as a snack or aperitivo with drinks alongside meats, cheese and olives. You can also use them for dunking into dips as an appetizer or serve with soups instead of croutons.

A staple in many restaurants and a favorite in many households, breadsticks first appeared around the 14th century BCE in Turin, Italy. These hard, crunchy, pencil-shaped sticks had the consistency of crackers and would last for days.

Breadsticks. Made deliciously thin and crisp by our artisan bakers, these delicate breadsticks are a familiar sight on trattoria tables across Italy. The original Italian appetiser and a perfect with-tipple nibble, they're delicious served straight up, with a glass of something chilled for company.

A baguette (/bæˈɡɛt/; French: [baɡɛt]) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp crust. Baguette. Alternative names. French stick.

Alpine Cheese Breadsticks

A blend of cheeses melted over our delicious dough and brushed with our signature Alpine dressing.

How do you eat bread sticks in Italy? ›

Serve them accompanied with delicious mozzarella cherries (buffalo if possible, they are the best ones!), olives, plain or seasoned, and other delicious snacks to taste. With that said, they can totally be eaten as a snack too in between meals or with meals such as lunch and dinner with salads and meats!

Italian breadsticks perfect served with drinks, cured. meats and cheese for an Italian aperitivo or for. dunking in dips or soup so delicious and easy to make. at home!

Breadsticks can be enjoyed in various creative ways. You can dip them in marinara sauce, garlic butter, or olive oil. They can also be paired with cheese, cured meats, or hummus for a delicious snack. Additionally, you can crumble them over salads or soups for added crunch and flavor.

A baguette (/bæˈɡɛt/; French: [baɡɛt]) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law).

commonly made from basic lean dough. It is. distinguishable by its length and crisp crust.

The Italian bread you're describing is most likely ciabatta. It's known for its: Long, flat shape: Resembling a slipper (which is what "ciabatta" translates to in Italian). Distinctive texture: Chewy interior with a crispy crust and large air pockets.

The noble origins of grissini – Italian for breadsticks – according to some others, are even older and their name would come from “grissia” (ghersa in dialect) the name given locally to bread loafs.