Breadsticks

Breadsticks (also known as grissini, grissino or stirato) are long, thin pieces of baked bread that originated in Italy. They are typically crisp and dry, making them a popular accompaniment to meals and often served with soup or pasta.

History

Breadsticks date back to the 14th century in the region of Piedmont, Italy. They were created as a way to use up leftover bread dough and have since become a staple in Italian cuisine. The original breadsticks were likely softer and thicker than the ones we are familiar with today.

Preparation

Breadsticks are made from a simple dough of wheat flour, water, yeast, and salt. The dough is rolled out into thin strips, then baked until crisp. Some variations may include additional ingredients such as olive oil, garlic, herbs, or cheese.

Varieties

There are many different types of breadsticks around the world. In Italy, there are two main types: grissini torinesi, which are thin and crispy, and grissini stirati, which are thicker and softer. Other countries have their own variations, such as the sesame-covered kaak in Lebanon and the soft, twisted mopane in South Africa.

Serving

Breadsticks are often served as an appetizer or side dish in restaurants, particularly in Italian cuisine. They can be served plain, or with dips such as marinara sauce, olive tapenade, or hummus. They are also commonly used as a garnish in cocktails, particularly in Bloody Marys.

Nutritional Value

Breadsticks are a source of carbohydrates, and depending on the ingredients used, can also provide some protein and fiber. However, they are often high in sodium and should be eaten in moderation as part of a balanced diet.

See Also

• Bread
• Italian Cuisine
• Baking