The World’s Original Breadstick

The breadstick was created in the 14th century in Northern Italy by a baker from the district of Piedmont, famous for its truffles, as well as its Barolos and Barbarescos.  The Piedmontese bread stick (called a grissini) is the Rolls Royce and Bentley (or should I say Maserati and Ferrari?) of all breadsticks.

It was not until the 1960’s that grissini became an everyday treat in Piedmont.  Made by hand,  they were often reserved for special occasions such as a gift for a hostess, or a present for a mother after the birth of a child.  Napoleon was even charmed by grissini, sending them back to Paris with instructions for the French bakers to re-produce them.

Grissini are the first things you see at the table when you walk in to a ristorante in the Piedmont area.  They’re at least 2 feet long and they’re placed down the middle of the table as an edible center-piece.  Forget store-purchased grissini…the only way to go is with one that has been  made that day, either by the ristorante or the local baker.  Don’t even consider touching those that are not made by hand.

Today, you’ll find grissini made throughout Italy with everything from sesame seeds to rosemary.  The best, however, in my opinion are the ones simply from olive oil, flour, yeast, salt and a little water.  The better the olive oil, the more flavorful the grissini.

If you’re coming with us on the Truffle Tour in early October, you’ll see them being made in our visit to a famous bakery. 

Buon appetito!

The Croissant is Not French

As identifiable with France as the Eiffel Tower, the butter-rich croissant surprisingly is not French in origin.  The croissant’s ancestry can be traced back to 13^th century Austria where it was then called a Kipferl.  The crescent-shaped Kipferl was brought from Austria to Paris in the mid-1800’s, but it wasn’t until the Boulangerie Viennoise (“Breadmaker from Vienna”) opened just after the turn of the 20th century that this morning pastry became a huge hit among the Parisians.   French bakers began immediately to make copycat products and named their version “croissant” in reference to its crescent (croissant) shape.   

Stay tuned for a future posting on my favorite spots in Paris for mind-blowing croissants. 

Italy's Home of PESTO & FOCCACIA

“Where’s that?” is what I get from most Americans when I mention that I’m heading to Liguria.   Also known as the Italian Riviera, this drop-dead gorgeous seaside region of North West Italy is home to two of my faves, pesto and foccacia.   Liguria is also home to the stunning post-card-perfect villages of Portofino and the ever popular Cinque Terre.  There’s nothing like sipping a glass of the local white Vermentino with a plate of a pasta al pesto and a piece of foccacia.  Heaven can’t be too far away.

One of the best renditions I’ve had of pesto and foccacia were both made by chef Davide Santoni of Restaurant Doria in Lerici.  His pesto, like many in Liguria, contains less garlic than our American versions.  And, Davide’s foccacia with pesto is a winning combination that will blow-your-mind.   Come learn the secrets of his recipes when Davide conducts a private cooking class for us on the 2012 Italian Truffle tour to Liguria & Piedmont.  www.WineKnowsTravel.com.