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The Torinesi Breadsticks are crunchy dough sticks, which can be munched on their own or accompanied with various other ingredients. I Grissini Rubatà, a typical Piedmontese recipe, which has rather ancient roots, and which over time has reached tables all over the world. There are now many varieties. Among the most common are those with sesame seeds, with spices and chilli and more imaginative like those made with puff pastry “stuffed” with cured meats, cheese ect. which, however, are closer to pretzels.
The History Of The Italian Breadsticks
The first writings that report their presence on the tables, date back to the Middle Ages, but they began to be famous starting around 1679. The “legend” tells that the court doctor Teobaldo Pecchio invented the recipe and had it prepared under his direction by the baker Antonio Brunero. The recipe was born as a requirement to be able to feed the future King Vittorio Amedeo II, who at a young age was frail and had problems digesting the classic breadcrumbs.
The Torinesi Breadsticks were very successful thanks also to Napoleon Bonaparte who loved them so much that he had them imported to Paris directly from Turin, and by King Carlo Felice who even munched them at the theater. The fact is, they are now famous and loved throughout Italy and around the world.
Torinesi Breadsticks Light And Digestible Recipe
The breadsticks are actually lighter and more digestible. In the early days, they were prepared with a dough not very different from that of bread. But the secret lies in their shape. Being long and thin, the dough dries during cooking, becoming crunchy both inside and out. Another reason why they spread so quickly is the fact that they deteriorated more slowly than bread, as they were free of moisture and fat.
Grissini Rubatà Original Recipe
Today there are several recipes, which include the addition of ingredients such as spicy oil, olives, oregano … but the original Turin ones are only two. The rubatà breadsticks and the most recently invented stretched products, long and regular, which are also suitable for industrial production. Rubatà, in Piedmontese means “rolled” and appear in an irregular way because they are worked by rolling the dough by hand, and are 40 to 80 cm long. They are quick and easy to make even at home. In Piedmont they are mainly served with cold cuts and cheeses, but you can enjoy them at any time and with many other accompaniments. Let’s see how to make Torinesi Breadsticks.
Torinesi Breadsticks – Rubatà
- 320 g Water
- 560 g Pastry Flour or All Purpose Flour
- 4 g Diastatic Malt
- 20 g Fresh Yeast or 7 g Instant Yeast
- 60 g Extra Virgin Olive Oil or 60 g lard
- 15 g Salt
- just enough Durum Wheat Semolina Re-Milled
- Dissolve the yeast in 3/4 of the warm water (35-36 °C). Create a fountain on a pastry board, or you can use a planetary mixer. Once the fountain it's been created, add the water with the yeast and the oil in the center. Work everything until it is well blended.320 g Water, 560 g Pastry Flour, 20 g Fresh Yeast, 4 g Diastatic Malt
- Add the salt, gradually pouring the water and continuing to knead. When you have obtained a smooth and homogeneous dough, put the dough on a baking sheet lined with parchment paper or oiled.15 g Salt
- Brush the dough with oil, cover it with plastic wrap and let it rest for 20 minutes.60 g Extra Virgin Olive Oil
- Knead the dough quickly for 5 minutes, and let it rise again for 45 – 60 minutes.
- Take semolina or corn flour, and put it in a bowl. Cut the dough into strips 1 cm – 1 1/2 cm wide and 16 cm long.just enough Durum Wheat Semolina Re-Milled
- Put them in the semolina. Take one strip at a time and starting from the center start to work it and form a stick. Once stretched, arrange them in a pan.
- Preheat the oven to 200 °C.
- Once it reaches temperature, cook for 20 – 25 minutes.
- To obtain crispy breadsticks, once cooked, put them on the oven rack to cool, so that no moisture builds up underneath.
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.