GRISSINI

What is grissini?

Grissini is a type of bread in the shape of a thin and crispy stick originating from Italy, specifically from the Piedmont region. It is believed to have been created in the 17th century in Turin to aid in the digestion of a duke who had stomach problems. Nowadays, it is a popular appetizer worldwide.

Properties of grissini

Grissini are light and crispy, with low moisture content, which allows them to be preserved for a long time. Their properties vary according to the ingredients, but generally:

• They are low in fats if made without excess oil or butter.
• They contain carbohydrates and fiber (if whole wheat flour is used).
• They are a light source of energy, ideal as a snack.
• They can include additional ingredients such as seeds, spices, or cheeses, which provide additional nutritional benefits.

Varieties of grissini

There are many varieties of grissini, depending on the ingredients and preparation technique:

Classic: Made with wheat flour, water, salt, yeast, and olive oil.
Whole wheat: Made with whole wheat flour, increasing their fiber content.
With seeds: Incorporate sesame, chia, flax, or poppy seeds for more texture and flavor.
With cheese: Parmesan, pecorino, or gouda cheese is added for a more savory touch.
With spices or herbs: Flavored with rosemary, oregano, garlic, or black pepper.
Thick or thin: Some are thicker and fluffier, while others are extremely thin and crispy.

Main producing countries

Although grissini originate from Italy, they have become popular in many countries:

Italy remains the largest producer and consumer, especially in the Piedmont region.
Spain and France have similar versions in gourmet bakeries.
Argentina and other Latin American countries produce and consume grissini in artisan bakeries.
United States also manufactures them on an industrial and artisanal level in specialized bakeries.

How to consume it:

As an appetizer accompanied by cheeses, cold cuts, and sauces (such as hummus or pesto).
With soups or creams to add a crispy touch.
In salads, crushed as a topping.
As a snack on its own.