Grissini – Breadsticks

Grissini – Álvaro CC BY-SA 2.0


2 lbs. flour
l,5 oz. compressed yeast
2 cups lukewarm water
2 tbs. salt

How to make Grissini:

Dilute 0,5 oz. of yeast in a cup of lukewarm water, combine with 3 oz. flour and let it rest in a warm place for one hour and a half, or until the volume doubles. Add to the fermented dough one lb.-3 oz. of flour, the remainder of yeast, salt, and enough lukewarm water to form a soft and elastic dough. Work the dough until it comes away easily from your hands. Form the dough into a large ball, make a cross-like incision on top and cover with a towel. Let it rest in a warm place for 5 hours or until the dough doubles in size. Add the remainder of the flour and the water and work into the fermented dough until you achieve a smooth and elastic dough.

Next, cut small dough pieces and roll them on a wooden board to form long, thin sticks and place them into a baking pan. Let the dough sticks rest in a warm place until they double in size—Bake at 550°F for 10 min.

With the same dough, you can make the classic michetta or rosetta.

Regional Recipe from Piedmont

Breadstick – From Wikipedia, the free encyclopedia

Breadsticks, also known as grissini, grissino or dipping sticks, are generally pencil-sized sticks of crisp, dry baked bread that originated in Italy.
It’s believed that it originated in 1643 when a Florentine abbot described a long-shaped and “bone-thin” bread being made in a town outside of Turin. However, Tradition states that it originated in Piedmont in the 17th century, invented by a baker called Antonio Brunero from Turin. It was a food that was intended to be easier to digest for the Duke Victor Amadeus II of Savoy, who had digestive problems in his childhood.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
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Enrico loves writing guide books on travel in Italy
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