Breadstick

Grissini in a basket.

Breadsticks (grissini) are generally pencil-sized sticks of crispy, dry bread originating in Turin and the surrounding area in Italy^[1]. They are originally thought to have been created in the 14th century; according to a local tradition, they would be instead invented by a baker in Lanzo Torinese (northern Italy) in 1679. They are considered to be Spanish and Italians favourite bread.

Raw Grissini on a baking tray.

The original recipe, grissino torinese (as still made in Turin), differs from the modern version in that it is thicker, longer, hand-made, often twisted and has a more bread-like texture. The most popular variations are named grissino stirato (straight) and grissino rubatà (hand-rolled).

They are often placed on the table in restaurants as an appetizer, although they are usually larger than pencil-sized. They can also be combined with more luxurious ingredients such as Prosciutto to form an hors d'œuvre.

Regions that consume breadsticks include the Americas, Europe (mainly Spain and Italy), Australia, and parts of Asia.

Another recipe of breadsticks, called rosquilletas, exists in Castelló de la Plana (Spain).

See also

• Crazy Bread
• Baguette
• Donut

References