Breadsticks/grissini with rosemary and olive oil

sourdough movement

Recently I read an interesting story on creation of breadsticks/grissini. They have originated in Torino, Piemonte, a region of northwest Italy. Grissini/breadsticks were invented around the end of the 17th century to cure the health problems of young Duke Vittorio Amedeo II of Savoy.

The story goes that the duke had difficulty digesting most foods. Don Baldo di Lanzo, the court doctor, commissioned a baker from Torino, Antonio Brunero, to create something that the young duke could digest. Antonio decided to take a part of the dough use to make ghersa, a typical bread of Torino, and stretch it out into long, thin strips. Once baked, the thin bread sticks were crisp and easy to digest. His creation was a great success and became so popular, it entered the daily life of the Torinesi – and later the whole of Italy. (http://www.claudiosspecialtybreads.com/history.html)

This lovely story inspired me to make some breadsticks…

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