Michetta

Michetta

Michetta is a type of bread that originated in Milan, Italy. It is also known as rosetta in Rome and other parts of Italy. The bread is known for its distinctive shape, which resembles a rose or a star. It is made from wheat flour, water, yeast, and salt.

History

The history of Michetta dates back to the 19th century. It was first introduced in Milan in 1815, during the Austrian rule. The Austrians brought with them a type of bread called Kaisersemmel, which was round and had a similar shape to Michetta. However, due to the difference in water and flour, the Italian bakers could not replicate the same texture and taste. As a result, they created a new type of bread, which was lighter and had a hollow interior. This bread was named Michetta, which means 'little crumb' in Milanese dialect.

Preparation

The preparation of Michetta involves a unique process. The dough is first prepared by mixing wheat flour, water, yeast, and salt. It is then allowed to rise for a few hours. After the dough has risen, it is divided into small pieces, which are then shaped into a round form. The dough is then cut in a specific way to create the distinctive shape of the Michetta. The bread is then baked in a hot oven until it becomes golden brown.

Consumption

Michetta is typically consumed as a breakfast item in Italy. It is often served with butter and jam. However, it can also be used to make sandwiches. Due to its hollow interior, it is perfect for filling with various ingredients such as meats, cheeses, and vegetables.

See Also

• Italian Cuisine
• Bread
• Milan

References

• The Oxford Companion to Italian Food by Gillian Riley
• The Italian Baker by Carol Field

External Links

• Italian Food Net
• Bread.com