📝 About This Recipe
Transport your kitchen to the royal courts of Turin with these authentic Grissini Torinesi, the world-renowned 'Stirati' breadsticks known for their incredible length and delicate crunch. Unlike common breadsticks, these are hand-stretched to nearly a meter long, resulting in a rustic, irregular texture that shatters beautifully with every bite. Infused with high-quality olive oil and a hint of malt, they offer a sophisticated nutty flavor that has made them an icon of Italian hospitality for centuries.
🥗 Ingredients
The Dough Base
- 500 grams Type 00 Flour or All-Purpose Flour (plus extra for dusting)
- 280 ml Warm Water (ideally between 95-100°F)
- 7 grams Active Dry Yeast (one standard packet)
- 1 teaspoon Barley Malt Syrup or Honey (helps with browning and yeast activation)
Fats and Seasoning
- 60 ml Extra Virgin Olive Oil (use a high-quality, fruity oil)
- 10 grams Fine Sea Salt
- 1/2 cup Semolina Flour (for coating the dough and work surface)
Optional Toppings
- 1 tablespoon Flaky Sea Salt (for finishing)
- 1 tablespoon Dried Rosemary (finely crushed)
- 2 tablespoons Sesame Seeds (toasted)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm water, barley malt syrup (or honey), and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and activated.
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2
Add the flour and the extra virgin olive oil to the yeast mixture. Using the dough hook attachment on low speed, mix until a shaggy dough begins to form.
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3
Increase the speed to medium and add the fine sea salt. Knead the dough for 8-10 minutes until it is smooth, elastic, and slightly tacky but not sticking to the sides of the bowl.
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4
Turn the dough out onto a lightly floured surface and shape it into a neat rectangle, roughly 10x5 inches. This rectangular shape is crucial for the 'Stirati' (stretched) method later.
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5
Brush the top of the dough rectangle generously with olive oil and sprinkle a thick layer of semolina flour over it. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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6
Preheat your oven to 400°F (200°C). Line two or three large baking sheets with parchment paper.
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7
Using a sharp knife or a bench scraper, cut the dough rectangle crosswise into thin strips about 1/2 inch wide. Do not deflate the dough; handle the strips gently.
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8
Pick up a strip of dough by grasping it in the center with both hands. Gently pull your hands apart, stretching the dough outward toward the ends until it is as thin as a pencil and long enough to fit the length of your baking sheet.
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9
Place the stretched grissini onto the prepared baking sheets, leaving about half an inch of space between each one. They don't need to be perfectly straight; the rustic 'wiggle' is part of their charm.
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10
If using toppings, lightly spritz the grissini with a fine mist of water and sprinkle with flaky salt, rosemary, or sesame seeds.
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11
Bake for 15-20 minutes, rotating the pans halfway through, until the grissini are a deep golden brown and feel firm to the touch.
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12
Transfer the breadsticks to a wire rack to cool completely. They will continue to crisp up as they cool. Store in an airtight container or a tall glass jar for up to a week.
💡 Chef's Tips
The secret to the perfect snap is a slow bake; if they look pale, leave them in a few minutes longer to ensure they are dried out completely. Avoid using a rolling pin at all costs; hand-stretching creates the unique internal air pockets that define Torinese grissini. If the dough keeps springing back when you stretch it, let the strips rest for 5 minutes to relax the gluten, then try again. Using semolina for the dusting provides a wonderful crunch and prevents the dough from sticking without adding too much raw flour flavor. Ensure your oven is fully preheated; a hot start is essential for that initial lift before the breadsticks crisp up.
🍽️ Serving Suggestions
Wrap the base of each grissino with a thin slice of Prosciutto di Parma for a classic Italian antipasto. Serve standing upright in a tall glass or ceramic pitcher in the center of the table for an elegant presentation. Pair with a bowl of whipped ricotta drizzled with honey and cracked black pepper for dipping. Accompany with a crisp glass of Piedmontese Gavi or a light Prosecco to cut through the richness of the olive oil. Use them as a crunchy side for a creamy tomato basil soup or a hearty Minestrone.