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Week 8: Grissini (Italy)

There are two different creation stories about how grissini, or breadsticks, were first made.

The first version was made in 1643 when a Florentine abbot described grissini as "long-shaped, bone thin."

The second story states that grissini was designed as an intestinal disorder remedy that saved the nine-year-old duke Vittorio Amedeo II de Savoia.

You can enjoy eating grissini alongside meats, cheese, or even soups. In soups, crumbled-up grissini can act as crutons!




  • 1 packet (2 1/2 teaspoons) instant yeast

  • 1 tablespoon granulated sugar

  • 1 teaspoon salt

  • 3 cups all-purpose flour

  • 1 cup water, lukewarm

  • 2 1/2 tablespoons olive oil


  1. Knead to combine all the ingredients for the dough in a large bowl—cover and rest for an hour.

  2. Roll the dough into a 9x13-inch rectangle and cut 1-inch strips using a pizza cutter. Twist the ends of each strip and place them on a baking sheet lined with parchment paper. Repeat for the remaining strips, then cover and proof for 30 minutes.

  3. Preheat your oven to 450 degrees F, and bake the grissini for 15-20 minutes.


- The Bored Baker 👩🏽‍🍳

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