What is Grissini?

Grissini are long, thin pieces of crispy and dry bread. In many English -speaking nations, they are better known as sticks or bread sticks and are a popular accompaniment of many Italian meals. Chefs who specialize in other kitchens have also adapted Grissini because they pair well with different foods and also make excellent separate snacks. Many markets store Grissini and can also be made at home cooks who want to improve the recipe with their own accessories. Grissino Torinesi or Turin -style bread sticks are very popular and Turin boasts its production by Grissini. The beginnings of Grissini are surrounded by a number of myths. Most likely, the food was developed when the chef left the pizza dough and decided to experiment with it.

The basic pump is thin and very simple, made only of flour, water and salt. These sticks are often offered in wine tastings as a cleaning agent on the floor or can accompany tasty soups and steamed mASO like a neutral starch. Grissini can be straight or twisted, slightly flattened or even on the other and their texture ranges from almost musty crispy to a much softer and bread feeling in the mouth. Usually grissini are rolled or dressed in things such as Seasam seeds, fresh herbs or caramelized onions. The dough can also be revived by the range of ingredients from honey to red pepper flakes.

There are a number of ways to serve Grissini. The plate from them on the table on an Italian meal is certainly suitable and can also be used to create appetizers such as packed sticks for prosciutto. They can also be eaten from the hand as a snack, and more extensive versions can almost make food on their own, especially dressed with ingredients like Parmesan.

Cooks can quite use almost any type of yeast dough to produce Grissini, although pizza dough is the best choice. After the dough is processed and left to rise once, it extends the swingCho and cut into strips, which are usually stretched by hand, with a dough suspended in the air. The dough can rise again and Grissini are baked in the oven until it is golden and crunchy. Fresh grissini are excellent directly from the oven, or more dry versions can be allowed to cool and store in an airtight container until the cook is ready to use them.