The legend says that the first grissini were made in the 17th century in Turin. Apparently, a young duke Vittorio Amedeo II of Savoy had problems with digestion and the court doctor commissioned court baker Antonio Brunero to make a bread as light as possible. The bread cured the duke, of course :), and soon, he became a king. It is still told that the king’s ghost haunts his castle leading his horse and holding a breadstick in his hand.

Another fan of grissini was Napoleon himself. He called them les petites batons de Turin.



140 g flour
1/2 tsp salt
1/2 tsp dry yeast
100 ml water

Knead all the ingredients into dough. Cover and let rise until it doubles in volume.


140 g flour
1/2 tsp salt
1/2 tsp dry yeast
100 ml water
1/2 tsp olive oil

Combine all the ingredients except oil with the starter. Knead for about 10 minutes. Shape into ball and transfer into a bowl greased with oil. Let double in volume.

Flatten the dough into a 25×22 cm rectangular shape. Cut into 10 long thin strips (by the thinner side). Roll each strip on a damp kitchen cloth to make it cylindric. Transfer onto a large baking pan lined with baking paper. Sprinkle with salt and bake in a preheated oven on 240° for about 8-10 minutes.

If you like, you can add some dried rosemary into the dough and/or sprinkle it with powdered garlic before you put it into the oven.

Note: I am sending this to Susan for YeastSpotting.

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  • Susan/Wild Yeast April 13, 2011 9:57 am

    Gorgeous, as always!

  • Monika April 13, 2011 11:58 am

    zanimljiva povijest. pojma nisam imala o njihovom porijeklu :) ovi tvoji štapići stvarno izgledaju lagani i krhki kao perce. predivno!

  • Just Cake Girl April 13, 2011 10:56 pm

    Zanimljiva priča ;) izgledaju prefino :)

  • Tamara April 14, 2011 6:01 am

    fantastični su

  • Sandra’s Easy Cooking April 14, 2011 2:43 pm

    Looks awesome and recipe is easy and sound tasty!
    Thanks for sharing!

  • Joy April 14, 2011 6:25 pm

    Great job on the grissini. It looks wonderful.

  • Andrea April 15, 2011 12:39 am

    Obožavam ih, a tvoji zbilja izgledaju prekrasno! :)

  • Olga April 15, 2011 6:33 am

    What do you mean by 1/2 dry yeast? 1/2 tsp? 1/2 bag?

    • marija April 15, 2011 6:37 am

      It is teaspoon. I’ve updated the post. Thanks for letting me know!

  • Olga April 15, 2011 11:40 am

    Thanks! I’ll try making those this weekend :)

  • Rochelle April 16, 2011 6:31 am

    Gorgeous! I love the tale about how these came to be :).

    The recipe seems simple enough, that I have to give it a try.

  • vera April 22, 2011 12:11 am

    Marija,prelepo je!

  • Jessica April 25, 2011 10:41 am

    Yum! Love your blog! Came across it on foodbuzz & am a new follower!
    – Jessica @

Comments are closed.