Breadstick

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Breadstick
Bread Sticks.jpg
Wide grissini in a basket
Alternative names Grissini
Type Bread
Place of origin Italy
Region or state Turin
Cookbook:Breadstick  Breadstick
Not to be confused with baguettes.

Breadsticks (grissini, dipping sticks) are generally pencil-sized sticks of crisp, dry bread originating in Turin and the surrounding area in Italy.[1] They are originally thought to have been created in the 14th century; although according to a local tradition, they were invented by a baker in Lanzo Torinese (northern Italy) in 1679.

Unbaked grissini on a baking tray, seasoned with herbs

Breadsticks may be offered at the table in restaurants as an appetizer. In some instances or regions they may be a type that is larger than pencil-sized. They may also be combined with ingredients such as prosciutto as an hors d'œuvre.

Regions that consume breadsticks include the Americas, Europe (mainly Spain, Italy and Greece), and parts of Asia.

Pre-made, dried breadsticks may sometimes be sold in markets as a kind of snack or a pre-meal appetizer for home use, somewhat similar to a cracker.

Another recipe for breadsticks, called rosquilletas, exists in Comunitat Valenciana (Spain).

See also[edit]

  • Baguette, the larger, long loaf of bread from French cuisine

References[edit]