Grissini

You have certainly been served these breadsticks, or "grissini" as they are called, at a meal in Italy, whether you are in a restaurant, trattoria, osteria or visiting a home.

But what is the story behind it and why do we find them everywhere? 

You will get the answer to that in this article, and at the end you will find the original recipe invented in Turin. Grissini - a bread widely used throughout Italy.

Grissini and its origins 

Grissini originates from the Turin area. And the origin of these breadsticks, which should be crispy and preferably slightly well-fried, is royal.

It was a baker at the royal castle who invented grissini in the 17th century. The baker's name was Antonio Brunero.

One of the princes of the Savoy family, Vittorio Amadeo II (1666-1732), later king of Sicily and Sardinia, had problems with his stomach; today he would certainly be examined for celiac disease and food intolerances.

The traditional soft Piedmontese bread, ghërsa, was something that unfortunately the prince could not eat, and so grissini, (in Piedmontese ghërsin), was invented by the royal baker in order to have a special bread that could be eaten also by Vittorio Amedeo II.

The aim was to create a bread that would have been easier to digest. 

Breadsticks were once reserved exclusively for nobles, but their popularity grew and they eventually became common to all. 

Grissini come in different lengths, they can be anything from 40 to up to 80 cm long.

But you've seen some like 15-20 cm, you say? These are only imitations of the original Grissini - therefore they are not included in this story!

Popularity and prevalence

This product is one of many that originated in the Turin area, and it is said that Grissini is among the most copied food products in the world!

The crispy breadsticks are simply irresistible with the food in Italy, the texture with the little crunch is perfect while you wait for the food, with wine, with beer, and it perfectly balances both a primo and secondo piatto.

They are also a great snack for small children to keep them busy at the table waiting for their food.

The bread stick was also liked by Napoleon Bonaparte, who tried them for the first time when he occupied Turin; in fact, he liked them so much that he set up his own route from Turin to Paris. The route was called "les petits bâtons de Turin".

What is Grissini used for? 

Grissini is a well-known bread that appears on the dining tables all over the boot country, and is served for both lunch and dinner. In restaurants in Italy, it is a natural accompaniment together with other types of bread.

Because as we know, in Italy, bread is often used with the food, and not as the main ingredient. But that doesn't mean it's less important!

Where in other parts of the world it is most common to have rice or potatoes for a main course, an Italian "secondo piatto" can be accompanied only by a piece of good, fresh bread. To match the balanced Mediterranean diet and keep the carbohydrates in!

I have lost track of the many grissini that I have consumed in my life in Italy, and I think I can say the same for anybody who visits Italy! 

If you have been to Italy and you have had grissini most likely you ate the long and thin variety called Grissini Torinesi.

Today you can find a large selection at both local bakers and supermarkets in Italy. They are sold in ready-made packages or in bulk.

Recipe for Grissini from Turin

The recipe for Grissini is very simple, and very good. You will find the ingredients in Italy - or at well-stocked supermarkets.

Before you put them in the oven, you can sprinkle some sea salt or herbs, such as oregano or rosemary. You can also add, for example, chopped olives.

Ingredients for 6 people: 

• 500 g 00 flour (you can also use fine wheat flour)
• 280 ml of water
• 50 g of oil
• 15 g brewer's yeast
• 8 g fine salt
• 1 tsp malt powder
• 1 tablespoon semola di grano duro
• Optional: Sea salt, rosemary, oregano

Approach:

• Start by dissolving yeast and malt in a little finger-warm water in a bowl.
• Dissolve the salt in the remaining water in another bowl and add the oil.
• Feel free to use a food processor if you have one, and put the 00 flour into the food processor bowl, mix in the mixture of yeast, malt and water. Knead the dough with a food processor - or by hand!
• Gradually add the salt water with the oil, and continue kneading until you get a nice, smooth dough.
• Sprinkle some durum wheat flour on the kitchen counter and roll out the dough in the shape of a rectangle.
• Brush with oil, sprinkle over a little more durum flour, cover and leave to rise for about 1 hour or until doubled in volume.

When the dough has risen, cut a series of strips, about 1cm thick, along the short side of your rectangle.

Line a baking tray with baking paper and place the strips there, making sure there is a good distance between them. You can stretch them a little, so that they run along the entire short side of the baking tray.

Preheat the oven to 200°C, and while you wait, you can shape and flavor your breadsticks as you like. Brush the strips with a little oil and sprinkle on a few grains of salt, poppy seeds, fennel or oregano.

Bake the breadsticks for approximately 20 minutes and take them out when they start to turn a little golden on top. Serve your Grissini Torinesi while they are still warm, or at room temperature.

Buon appetito!