Italian Breadsticks ~ Grissini Torinesi
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.
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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
4 hrs 20 mins
6 hrs 20 mins