Grissini

Grissini are long, thin, crisp breadsticks from Italy, traditionally served at the table. They can be plain or flavoured with ingredients such as sesame, rosemary or olive oil.

Serve them whole alongside soup, salads or an antipasti spread, or wrap them in slices of cured ham. They are also handy for dipping into hummus, tapenade or soft cheese.

Yes. Roll bread dough into thin sticks, brush with olive oil and bake at about 200 °C for 12–18 minutes, until golden and crisp; cool them completely before storing.

Keep them in an airtight tin or container at room temperature, away from moisture. If they soften, spread them on a baking tray and warm them briefly in a low oven until crisp again.

Grissini are a type of breadstick, but the name usually refers to the long, slender Italian kind. Other breadsticks can be thicker, softer or shaped differently.

Thin breadsticks, crispbread or toasted strips of baguette work well for dipping and serving with cheese. For a gluten-free alternative, choose crisp gluten-free crackers.

They can be: grissini contain 790 mg of sodium per 100 g. The amount varies between products, so compare labels if you are choosing between them.

Traditional grissini are made with wheat flour, so they contain gluten. Choose ones specifically labelled gluten-free if you need to avoid it.