Breadstick

Breadsticks ("grissini") are generally pencil-sized sticks of crispy, dry bread originating in Turin and the surrounding area in Italy. They are originally thought to have been created in the 14th century.

The original recipe, "grissino torinese" (as still made in Turin), differs from the modern version in that it is thicker, longer, hand-made, often twisted and has a more bread-like texture. The most popular variations are named "grissino stirato" (straight) and "grissino rubatà" (hand-rolled).

They are often placed on the table in restaurants as an appetizer, although they are usually larger than pencil-sized.They can also be combined with more luxurious ingredients such as Prosciutto to form an hors d'œuvre.

There are other breadsticks called "rosquilletas" from Castellón de la Plana, Spain. They are also pencil-sized sticks of dry bread, and are sold in packets. They are used for breakfast or for another meal. They are a typical delicacy of the city, though are unknown in the rest of Spain. Fact|date=February 2007

Regions that consume breadsticks include the Americas, Europe (mainly Spain and Italy), Australia, and parts of Asia.

ee also

*Krazy Bread
*Bosco Sticks
*Baguette
*Donut

External links

* [http://www.bio-eko.it/ing/breadstick.html A recipe of Breadstick with particular illustration from 5hpk.com in Chinese.]
* [http://www.bio-eko.it/ing/breadstick.html History of the breadstick]


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