|Place of origin||Italy|
It's believed that it originated in 1643, when a Florentine abbot described a long-shaped and "bone-thin" bread being made in a town outside of Turin. Tradition states, however, that it originated in the region of Piedmont in the 17th century, invented by a baker called Antonio Brunero, from Turin. It was a food that was intended to be easier to digest for the Duke Victor Amadeus II of Savoy, who had digestive problems in his childhood.
In Italian-American restaurants, breadsticks may be offered 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. In many North American restaurants, breadsticks are frequently topped with butter, garlic, and cheese when served as appetizers; as a dessert item, they can be topped with cinnamon, sugar, and icing.
Pre-made, dried breadsticks can be found being sold in markets as a quick snack or a pre-meal appetizer for home use, somewhat similar to a cracker. Usually served with a dip of some sort, such as cheese.
Unbaked home-made grissini on a baking tray, seasoned with herbs
- Baguette, the larger, long loaf of bread from France
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- Joseph, Ryan (9 August 2018). "Why Olive Garden Serves Unlimited Breadsticks". Thrillist. Retrieved 19 August 2018.
- Various references:
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- Broyles, Tom. "Earn more dough by making some bread . . . sticks". PMQ Pizza Magazine. Retrieved 19 August 2018.
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