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ItalianAuthentic Cuisine

Grissini Torinesi

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Grissini Torinesi

Grissini Torinesi, a specialty hailing from the Piedmont region of Italy, is a staple of everyday Italian dining. This version, crafted with simple yet high-quality ingredients, mirrors what an Italian family cook might prepare without ceremony. Flour, water, and a touch of yeast come together with abundant olive oil and a pinch of salt, forming delicate breadsticks that grace tables from casual lunches to more formal dinners.

These grissini are slender and crisp, offering a satisfying snap with each bite. The generous use of extra virgin olive oil imparts a subtle richness, while the hand-measured salt ensures a perfectly seasoned finish. Enjoy them as an appetizer, a side, or simply as a delightful snack to complement any meal.

Ingredients

  • 400 g00 flour
  • 200 mlwarm water
  • 3 ginstant yeast
  • 3 tbspextra virgin olive oil
  • 2 tspfine sea salt

Method

  1. In a large mixing bowl, combine 400 g of 00 flour, 3 g of instant yeast, and 2 tsp of fine sea salt. Make a well in the center and pour in 200 ml of warm water and 3 tbsp of extra virgin olive oil. Using your hands or a wooden spoon, mix the ingredients until a shaggy dough forms, ensuring all the flour is incorporated.
  2. Transfer the dough onto a lightly floured surface. Knead the dough by pressing it with the heel of your hand, folding it over, and turning it. Continue kneading for about 8 to 10 minutes until the dough is smooth and elastic. It should feel soft and slightly tacky but not sticky.
  3. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth or plastic wrap. Allow it to rise in a warm, draft-free area until it has doubled in size. This should take about 1 to 1.5 hours, depending on the room temperature. The dough is ready when it has visibly grown and feels airy when gently pressed.
  4. Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper. Once the dough has risen, gently deflate it by pressing down with your fingers. Turn it out onto a lightly floured surface and divide it into small, equal-sized pieces, about the size of a walnut.
  5. Roll each piece of dough into a thin rope, approximately the thickness of a pencil, by gently stretching and rolling it with your palms. Transfer the shaped grissini onto the prepared baking sheet, leaving a little space between each one to allow for even baking.
  6. Bake the grissini in the preheated oven for 15 to 20 minutes, or until they are golden brown and crisp. They should feel light and sound hollow when tapped. If necessary, rotate the baking sheet halfway through baking to ensure even browning.
  7. Remove the grissini from the oven and transfer them to a wire rack to cool completely. This will help set the crumb and maintain their crispness. Serve the grissini with a side of extra virgin olive oil for dipping or a sprinkle of sea salt for added flavor.
  8. To enjoy the grissini at their best, tear them gently with your hands rather than slicing. The crust should be shatteringly crisp, offering a delightful contrast to the tender interior.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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