Breadsticks Recipe (Grissini) That's Crispy & Easy - My Morning Mocha (2024)

FAQs

What bread products are also known as grissini or grissini? ›

Breadsticks, also known as grissini ( sg. : grissino; Piedmontese: ghërsin, Piedmontese: [gəɾˈsiŋ]), are generally pencil-sized sticks of crisp, dry baked bread that originated in the Piedmont region of Italy. There is also a soft-baked breadstick version popular in North America.

Grissini Pairings

You'll often see them wrapped around a slice of prosciutto and eaten with a glass of wine during aperitivo.

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.

Breadsticks, also known as grissini, grissino or dipping sticks, are generally pencil-sized sticks of crisp, dry baked bread that originated in Italy.

Grissini, breadsticks native to Turin in the foothills of the Italian Alps, are similar to that long-loved supermarket version—but with a literal twist. Grissini dough is often twisted as it's shaped, and sprinkled with seeds for color and flavor.

Grissini (Crisp Italian Breadsticks)

A healthy Italian breakfast might consist of some bread, butter, jam, some yogurt, and fruit. Italians also eat muesli and cereal in the mornings with yogurt or milk. A combination of dried fruit, fresh fruit, nuts, and yogurt is a healthy and popular option.

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.

For breakfast they have cereal, milk, bread and stewed fruit; for lunch rice or potato, bread, milk and the green vegetables cooked for the family if not cooked with tomato sauce.

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.

Why are Olive Garden's breadsticks so good? ›

I work at Olive Garden – everyone always wants to know the secret of the breadsticks, here's why they taste so good. AN Olive Garden worker claims the chain's “glorious” breadsticks taste so good because they're covered in liquid margarine and topped with garlic salt.

A short baguette is sometimes known as a baton (stick), or in the UK, referred to using the English translation French stick.

In Rome it is called pane casareccio, which means “homey bread.” In other areas, it is known as pane toscano, “Tuscan bread.” Italians usually get a half loaf or a whole loaf from the bakery. You can choose from salted, unsalted, whole wheat, durum wheat, cereal bread, and many more.

Ingredients. Wheat Flour, Maize Flour (20%), Extra Virgin Olive Oil (8%), Sea Salt, Malted Wheat Flour, Yeast. For allergens, including cereals containing gluten, see ingredients in bold.

One of our favorite regions on the North, Piemonte, is famous for their diverse cheeses, grissini (breadsticks), speck, prosciutto, and wild mushrooms.

Señorita bread, also known as Spanish bread or pan de kastila, is a Filipino bread roll characteristically oblong or cylindrical in shape with a traditional sweet filling made of breadcrumbs, butter or margarine, and brown sugar.

1. Focaccia. Out of all the famous breads of Italy, the Focaccia is one of the most loved. Often packed the flavour and seasoning, the Focaccia takes its name from the Latin word for 'hearth'.

Picos breadsticks are everywhere in Spain, adding a delicious crunch to all kinds of tapas. Wrap a slice of jamón around a pico to add a tasty crunch, serve with a salad or dip in spreads like olive pâté or hummus. Simple and delicious, they stay amazingly crunchy no matter how you serve them.

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.