🥖 Grissini
Grissini are long, pencil-thin Italian breadsticks made from a simple dough of flour, water, yeast, olive oil and salt. Baked until dry and crunchy all the way through, they snap cleanly and taste lightly of toasted bread and olive oil. They are set on restaurant tables as a nibble before the meal and served alongside soups, salads and antipasti.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g flour
- 180 ml warm water
- 5 g dry yeast
- 2 tbsp olive oil
- 6 g salt
Method
- Dissolve the yeast in the warm water, then mix with the flour, olive oil and salt and knead for 8–10 minutes into a smooth dough.
- Cover and let rise for about 1 hour, until puffy.
- Press the dough into a rectangle and cut into thin strips about 1 cm wide.
- Stretch each strip to the length of the baking tray and lay on baking paper.
- Bake at 200 °C for 15–20 minutes until golden and completely crisp. Cool on a rack.
How to make it lighter
- Grissini are calorie-dense because they are dry — count them: a typical stick weighs around 5–10 g.
- Brush them with oil only lightly before baking; 1 tbsp oil ≈ 120 kcal.
- Pair a few sticks with raw vegetables or a broth-based soup instead of eating them on their own from the bread basket.
History
Grissini are traditionally associated with Turin, where they are said to have been created in the late 17th century for a young duke of Savoy who struggled to digest ordinary bread. Whatever the truth of the story, the hand-stretched breadsticks became a staple of Piedmontese bakeries and spread across Italy and abroad.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →