The Versatile Breadstick

Nothing beats the breadstick for versatility. It can be a great accompaniment to any soup or salad.It's perfect for dipping into tomato sauce It's great as part of an appetizer or hors oeuvre tray. These tasty little sticks can be used for almost everything, including just a low calorie snack.

Breadsticks were first invented in the 1400s in Torino Italy. A palace doctor, Don Baldo di Lanzo, a doctor was trying to tempt a Savoy prince into eating. He worked with the palace chef, Antonio Brunero and came up with grissini, feather light sticks made from ghersa, a Piedmontese bread‘ . The child so enjoyed them that they became a palace staple and later an Italian one. True grissini is different than the average breadsticks. They are still feather light and deliciously crackly.. They’re perfect, either dipped in olive oil or wrapped with a slice of salami or mortadella . Grissini are easy to make. They’re a mix of just wheat flour , olive oil, water , baking powder and salt. Baking time is just fifteen minutes. Save the stale ones for making “zuppa di montagna” a favorite Piedmontese winter dish. These are breadsticks baked in chicken broth with a topping of Swiss cheese.

Breadsticks grew fatter on arrival to the States. They also became rounder and more or less, resembled mini baguettes. This made them perfect for dipping into pasta sauces as well as a perfect light bread to be served with antipasto. Nowadays there is a soft chewy, version, drenched in oil and garlic. These are perfect for dipping into sauce or soup, These softer , larger ,variety can also be used as the base for sandwiches. You can even make this chewier kind at home, thanks to Pilsbury or just get them hot and fresh from any Pizza Hut or Target.

Breadsticks can be in any form and served any way. Have the original grissini, dipped in light olive oil or broken up in a minestrone. Try the American versions if you want a fun lunch, complete with a tasty, tomato sauce. Either way, they are a true treat.