Similar to Breads of various forms, Breadsticks are one of Italy’s signature product which can be found in bakeries, on the tables of restaurants and private homes next to the bread at Italy. Unlike other breadsticks, Grissini is Crunchy, and comes in variety of taste based on the toppings used
Interesting History
Grissini, or Traditional Italian Bread Sticks, originated in Torino in Piemonte, a region of northwest Italy. Grissini were actually invented around the end of the 17th century to cure the health problems of young Duke Vittorio Amedeo II of Savoy.
The duke had difficulty digesting most foods and Don Baldo di Lanzo, the court doctor, commissioned a baker from Torino, Antonio Brunero, to create something that the young duke could digest. Antonio decided to take a part of the dough use to make ghersa, a typical bread of Torino, and stretch it out into long, thin strips. Once baked, the thin breadsticks were crisp and easy to digest. His creation was a great success and became so popular, it entered the daily life of the Torinesi – and later the whole of Italy.
Among the greatest fans of grissini was Napoleon Bonaparte, who at the beginning of the 19th century, founded a stagecoach service between Torino and Paris mostly dedicated to delivering him what he called les petits batons de Turin, “ little sticks of Turin”.
Characteristics of Grissini
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. Though topping is not a must , but various toppings are popular among the Grissini-lovers. See the Chef Secret for topping Ideas.
Recipe Instructions
A standard recipe following the authenticity is suggested for the learners. Though various versions are available if searched.
Grissini
Equipment
- Baking Tray
- Butter Paper
- Bakery Mixing Bowl
- Bread stick Holder/ Busket
Ingredients
- 380 grams all-purpose flour
- 60 ml Olive Oil
- 2 tbsp Unsalted Butter
- 1¼ tsp Salt
- 1 tsp Dry Yeast
- 1 tsp Sugar (for Yeast)
- water (for Yeast)
Optional / Extras
- Butter for brushing
- Sesame Seeds for topping
Instructions
Pre-preparation
- Switch on the Oven to preheat. We need 190°C
- Line Baking trays with Butter Paper
- In a bowl mix the Yeast with tepid water and sugar. keep in a warm place for yeast to activate.1 tsp Dry Yeast, 1 tsp Sugar, water
Preparation
- Prepare a dough with Flour, Olive Oil, Butter, Salt and activated yeast water.380 grams all-purpose flour, 60 ml Olive Oil, 2 tbsp Unsalted Butter, 1¼ tsp Salt
- Keep the dough for about an hour to raise/leaven.
- Punch down, and divide the dough in equal 24 pieces. So each balls will come across 25grams each.
- Roll into stick shapes. ( Perfection is not suggested.)
- Brush with Butter or oil. Sprinkle with your choice of toppings. Then give it a twist. Place on the baking trays with gaps.Butter, Sesame Seeds
- Put in to the preheated oven of 190°C and bake for 20 to 25 minutes. Make sure it's light golden color
- Take out from Oven and place on a cooling rack.
- Serve in a Breadstick holder, or on a plate, wrapped decoratively. Else you may store for future use in a dry container.
Chef’s Secret
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Advance Learning
If you prefer to go for more advanced (may seems complicated, too to some learners) then watch this video, where Chef Alessandro Bottazzi (Executive Chef of Ronda Locatelli Restaurant, Atlantis The Palm – Dubai) demonstrating the preparation. Keep note of different ingredients and his methods.
