Grissini Croccanti (Stile Torino)

Thin, crunchy Italian breadsticks from Turin — crisp, golden, and satisfyingly snappy, with the gentle warmth of a SilverCrest multicooker delivering a fast, reliable first proof. The classic grissino torinese, perfected for the home kitchen.

Amount	Ingredient
2 tbsp	Semolina flour (for dusting)
½ tsp	Flaky sea salt (optional)

For finishing

🥘 Equipment

• SilverCrest multicooker (or any multicooker with a Keep Warm function)
• Large bowl
• Rolling pin
• Chef's knife or bench scraper
• Baking sheet (or two)
• Parchment paper
• Pastry brush
• Wire rack

📋 Preparation

Step 1 — Make the Dough

In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until foamy — about 5 minutes. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix with a wooden spoon until a shaggy mass forms, then turn onto a lightly floured surface. Knead until smooth, supple, and elastic — about 8 minutes. The dough should feel soft, slightly tacky but not sticky, and spring back when pressed.

Step 2 — First Proof (SilverCrest Method)

Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover tightly with plastic wrap or a damp kitchen towel. Set the SilverCrest multicooker to Keep Warm and let it run for 3–4 minutes, then turn it off. Place the covered bowl inside the multicooker and close the lid. Let the dough rise for 25 minutes total — the residual warmth creates an ideal environment. The dough should nearly double in size.

No SilverCrest? Place the covered bowl in a turned-off oven with the light on, or a warm spot in your kitchen. Proofing time may extend to 35–45 minutes.

Step 3 — Roll and Cut

Turn the risen dough onto a lightly floured work surface. Roll the dough into a rectangle about 1 cm (⅜ inch) thick. Using a chef's knife or bench scraper, cut the dough into strips 1 cm (⅜ inch) wide — you should get about 30–35 strips depending on the rectangle dimensions. For the most uniform grissini, trim the edges to create a clean rectangle before cutting.

Step 4 — Stretch Each Strip

Take each strip and, working one at a time, gently grasp it at both ends and stretch it to approximately double its original length — about 25–30 cm (10–12 inches). Avoid over-stretching or tearing. The thinner the strip, the crispier the finished grissini. For classic Turin-style grissini, aim for a uniform thickness throughout.

Step 5 — Second Rest

Line a baking sheet with parchment paper. Place the stretched grissini side by side, leaving a small gap between each one (they will not expand significantly). Let them rest, uncovered, for 10 minutes at room temperature. This relaxes the gluten and prevents them from shrinking or curling in the oven.

Step 6 — Dust and Bake

Meanwhile, preheat the oven to 200°C / 400°F (static / conventional setting). Sprinkle the rested grissini lightly with semolina flour for a sandy, crunchy texture. If using, sprinkle with flaky sea salt.

Bake for 18–22 minutes, rotating the sheet halfway through. The grissini are done when deep golden brown, completely dry, and crisp through — they should snap cleanly when broken, with no softness or bend remaining. If they still feel pliable, bake 2–3 minutes longer.

Step 7 — Cool

Transfer the grissini to a wire rack and cool completely — about 10–15 minutes. They will become their crispiest only once fully cooled. Do not stack while warm, or they will trap steam and soften.

🧑‍🍳 Chef's Tips

• Thinner = crispier: The single most important factor is how thin you stretch the strips. Aim for a uniform 5–6 mm thickness after stretching; thick grissini will be bread-like rather than crunchy and snappy.
• Semolina is the secret: Dusting the grissini with semolina before baking gives them an authentic sandy texture and a subtle nutty flavor. It also prevents sticking.
• Flip halfway: Rotate the baking sheet 180° at the halfway mark to ensure even browning. Ovens often heat unevenly, and grissini baked on the hotter side will color faster.
• Dough hydration: If the dough feels too dry and resists kneading, add warm water 1 tablespoon at a time. If it feels sticky and slack, add flour 1 tablespoon at a time. The finished dough should be smooth and supple.
• SilverCrest advantage: The Keep Warm setting holds a steady 30–35°C (85–95°F) — warm enough to activate yeast but gentle enough not to overproof or kill it. This makes proofing fast, reliable, and hands-off.

💡 Variations

Variation	How To
Salt & rosemary	Add 1 tbsp finely chopped fresh rosemary to the flour. Top with coarse sea salt before baking.
Garlic-Parmesan	Add 1 tsp garlic powder to the flour and sprinkle 3 tbsp finely grated Parmesan over the grissini before baking.
Spicy paprika-cumin	Add ½ tsp paprika and ½ tsp ground cumin to the flour. Sprinkle with extra paprika before baking.
Black pepper & Pecorino	Add 1 tsp freshly cracked black pepper to the dough and top with grated Pecorino Romano before baking.
Whole wheat	Replace half the all-purpose flour with whole wheat flour. Add 1–2 tbsp extra water as whole wheat absorbs more moisture.

❄️ Storage

Method	Details
Counter	Store in an airtight container at room temperature for up to 5 days. Do not refrigerate — moisture will soften them.
Crisp revival	If they lose snap, re-crisp in a 150°C (300°F) oven for 3–5 minutes. Cool completely before returning to storage.

🍷 Wine Pairing

• Crisp, dry white — Gavi di Gavi or Vermentino: The mineral edge of a Piedmontese white mirrors the lean crunch of the grissini and cleanses the palate between bites. A classic local pairing.
• Franciacorta or dry Prosecco: Bubbles and high acidity cut through the olive oil and salt, making these an ideal aperitivo companion.
• Barbera d'Alba (young, unoaked): A light, fruity red with good acidity — the traditional Turin partner for grissini served with cured meats and cheese.

📊 Nutrition (per serving — approx. 8 grissini)

Calories	Protein	Fat	Carbs	Fiber
160	5 g	4 g	27 g	1 g

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Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto

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Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.