Grissini

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Grissini on a serving plate to put on the table
Raw breadsticks on a baking sheet

Grissini (Sg. Grissino , from the Piedmontese grissìn < ghersìn < ghersa , "row") are thin, crumbly breadsticks made from yeast dough . They are just as thick as a finger with a variable length of about 30 centimeters or more. As an appetizer , breadsticks are a traditional part of the cuisine of Piedmont , especially Turin . Its origin is unclear - it is called the 14th century, but legend has it that the baker Antonio Brunero invented it in 1675 for Vittorio Amedeo II of Savoy , who suffered from digestive problems .

The batter for breadsticks is made from durum wheat flour , water, yeast and salt . To make them durable, breadsticks are dried after baking until the remaining moisture has evaporated. The traditional grissini torinesi are shaped by hand and can be recognized by their typical twisted shape. On the other hand, those made by machine since the 18th century are usually evenly round.

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

Today breadsticks are spread across Italy beyond Piedmont and can be found on many restaurant tables. With the worldwide spread of Italian restaurants, they also became known in other countries.

Web links

Commons : Grissini  - Collection of images, videos and audio files

Individual evidence

  1. ^ Dizionari Garzanti Linguistica Online
  2. Renzo Rossotti: Guida ai insolita misteri, ai segreti all leggende e all curiosità di Torino . Newton Compton Editori, 1998, ISBN 88-8289-054-6