Michetta

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Michetta
Michetta (pane)1.JPG
Alternative namesRosetta
TypeBread
Place of originItaly
Region or stateRome and Lombardy

Michetta [miˈketta] (little crumb; only used in Northern Italy) or Rosetta (little rose, used in the rest of the country) is an Italian white bread, recognizable from its bulged shape.

History[edit]

Michetta is a variation of the Austrian Kaiser Semmel brought to Milan in the 1800s during the Austrian rule.[1] 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 is made with a modified recipe, and only lasts one day.[2]

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.[3]

The new type of bread was called michetta, from the Lombard version of Kaisersemmel, micca,[4] a term originally meaning "crumb."

References[edit]

  1. ^ Orsini, Giuseppe (2007). Italian Baking Secrets. St. Martin's Press. p. 7.
  2. ^ "Where to buy the michetta in Milan – Italian Cuisine". Gordon Ramsay Recipes. Retrieved 29 March 2021.
  3. ^ Conte, Anna Del (2013). Gastronomy of Italy. Pavilion Books.
  4. ^ Cherubini, Francesco (1840). Vocabolario milanese italiano. III.

External links[edit]