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|Place of origin||Italy|
|Region or state||Rome and Lombardy|
Michetta is a variation of the Austrian Kaiser Semmel brought to Milan in the 1800s 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.
The michetta rolls are highly leavened, more so than the Viennese Kaiser Semmel, so the interior is very nearly hollow, producing a very light roll with hard crust, but they do not keep very well, and are best eaten freshly baked.
The new type of bread was called michetta, from the Lombard version of Kaisersemmel, micca, a term originally meaning "crumb."
- Orsini, Giuseppe (2007). Italian Baking Secrets. St. Martin's Press. p. 7.
- "Where to buy the michetta in Milan – Italian Cuisine". Gordon Ramsay Recipes. Retrieved 29 March 2021.
- Conte, Anna Del (2013). Gastronomy of Italy. Pavilion Books.
- Cherubini, Francesco (1840). Vocabolario milanese italiano. III.
|Look up michetta in Wiktionary, the free dictionary.|
- Page about michetta and other Lombardy breads (in Italian)