Most Americans know grissini as those pale breadsticks in the long waxen envelopes at old-time Italian restaurants. How sad for us. Perhaps we can do something about that.
About Carol Field
Carol Field is a food journalist who’s contributed to Bon Appétit, Food & Wine, and Gourmet, and written nearly half a dozen cookbooks—In Nonna’s Kitchen, Focaccia, Italy in Small Bites, Celebrating Italy, and The Italian Baker—as well as the novel Mangoes and Quince. She’s won two IACP Cookbook Awards and a James Beard Award. She lives in San Francisco yet visits Italy frequently. @carolfield
Ciabatta
Every once in a while, along comes a loaf of bread that’s so rustic, so memorable, it ruins every other bread experience. Here’s that loaf.
Italian Biga
Behind every unforgettable loaf of Italian bread you’ve daintily nibbled or hungrily inhaled is a biga, or starter dough, just like this one. Nonna not included.