Michetta originated in Lombardy, northern Italy, during the Austrian rule. Functionaries of the Austrian empire introduced a number of food products, including the Kaisersemmel, a type of bread with segments resembling a small rose.
However, due to the higher humidity, the michetta produced in Milan were less fragrant and became harder in a single day. To solve the problem, Lombard bakers removed the internal crumb[clarification needed] and obtained a softer version of the original, which also helped it last longer. The new type of bread was called michetta, from the Lombard version of Kaisersemmel, micca, a term originally meaning "crumb."