Crispy Italian Breadsticks Recipe (2024)

FAQs

What are the long, slender, crusty breadsticks found at Italian restaurants? ›

Grissini are pencil-thin, long, crispy breadsticks with a cracker-like crunch that have been made in the Piedmont region of Italy since the 1600s.

Ingredients. INGREDIENTS: Wheat Flour, Olive Oil (7%), Yeast, Barley Malt Extract, Salt.

Breadsticks can be enjoyed in various creative ways. You can dip them in marinara sauce, garlic butter, or olive oil. They can also be paired with cheese, cured meats, or hummus for a delicious snack. Additionally, you can crumble them over salads or soups for added crunch and flavor.

What are breadsticks traditionally eaten with? Grissini are eaten as a snack or aperitivo with drinks alongside meats, cheese and olives. You can also use them for dunking into dips as an appetizer or serve with soups instead of croutons.

Ciabatta

Ciabatta is an Italian bread that is known for its distinctive shape and texture. It is a relatively new bread, created in the 1980s by Arnaldo Cavallari, a baker from Verona, Italy. The bread was inspired by French baguettes but with a more rustic, chewy texture and a thicker crust.

A baguette (/bæˈɡɛt/; French: [baɡɛt]) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp crust.

In Italy they are often consumed as a snack on their own, but in the United States they are usually served with a dip of some sort, such as cheese. Another recipe for breadsticks, called rosquilletas, exists in the Valencian Community.

While it's safe to keep many baked goods at room temperature, it depends on the item and should be taken on a case-by-case basis. For instance, breads and rolls can last up to four days at room temperature, but any bread with meat or hard-boiled eggs should be refrigerated within two hours, according to the USDA.

If there's no mold, it's fine to eat. You might consider making bread crumbs with stale bread, reviving it by running it under water and refreshing it in the oven, or add stale cereal into a snack bar recipe. There are lots of ways to waste less food.

Breadsticks, also known as grissini, grissino or dipping sticks, are generally pencil-sized sticks of crisp, dry baked bread that originated in Italy.

Why is it called grissini? ›

The noble origins of grissini – Italian for breadsticks – according to some others, are even older and their name would come from “grissia” (ghersa in dialect) the name given locally to bread loafs.

Recognized and enjoyed all over the world, they are one of the most popular Italian gastronomic products abroad. It's said that breadsticks were invented in Turin in the first half of the 1600s: in fact, they take their name from "gherssa", a typical Piedmontese bread with a shape similar to a French baguette.

Breadsticks, also known as grissini ( sg. : grissino; Piedmontese: ghërsin, Piedmontese: [gəɾˈsiŋ]), are generally pencil-sized sticks of crisp, dry baked bread that originated in the Piedmont region of Italy.

The Italian bread you're describing is most likely ciabatta. It's known for its: Long, flat shape: Resembling a slipper (which is what "ciabatta" translates to in Italian). Distinctive texture: Chewy interior with a crispy crust and large air pockets.

Grissini is the Italian word for the iconic crispy breadsticks which date back their origin around 1670.

Grissini though considered as breadstick, but, authentic grissini doesn't follow the strict shape of Breadsticks. It should not have the softness like bread. Grissini should be crisp. and uneven thickness, with twists.