Uncle Larry Adventures

Italian Classics · Piedmont

More italian bread recipes

Grissini Torinesi

Grissini torinesi: hand-stretched Piedmontese breadsticks baked until snapping crisp, perfect wrapped in prosciutto.

Grissini Torinesi

Breadsticks worth chewing

Golden Italian focaccia and crusty bread loaves on a wooden board

The short version

Grissini torinesi: hand-stretched Piedmontese breadsticks baked until snapping crisp, perfect wrapped in prosciutto.

Prep
30 min
Cook
20 min
Total
50 min
Serves
24 breadsticks

Ingredients

  • 400 g 00 flour
  • 230 g water
  • 8 g instant yeast
  • 8 g salt
  • 40 ml olive oil
  • Semolina for rolling

Instructions

  1. 01

    Knead firm. Mix to a smooth, fairly stiff dough and knead 8 minutes.

  2. 02

    Rest oiled. Flatten into an oiled rectangle, coat the top with oil and rest 1 hour.

  3. 03

    Cut and stretch. Cut finger-wide strips and stretch each one across the full length of the tray.

  4. 04

    Bake dry. Bake at 400°F for 18–20 minutes until uniformly gold and dry through.

Larry’s rule: Stretch them thinner than feels right. They puff in the oven and thick grissini stay chewy in the middle.

Nutrition (estimated, per serving)

Serving
1 serving (about 31 g)
Calories
74 calories
Protein
2 g
Carbs
12 g
Fat
2 g
Saturated fat
0 g
Fibre
0 g
Sugar
0 g
Sodium
132 mg
Cholesterol
0 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/grissini-torinesi).

Before you cook

What to know about Grissini Torinesi

What it is

Grissini Torinesi is a bread recipe rooted in Piedmont's elegant northern Italian cooking. This version makes 24 breadsticks in 50 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: knead firm, then rest oiled, then cut and stretch. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 400 g 00 flour — provides the recipe's main structure, so its cooking time and texture matter.
  • 230 g water — supports the dish's balance, texture and regional character.
  • 8 g instant yeast — supports the dish's balance, texture and regional character.
  • 8 g salt — supports the dish's balance, texture and regional character.

Smart substitutions

Bread flour can stand in for 00 flour in a home oven. Expect a slightly chewier crust and adjust water only if the dough feels unusually dry.

Make ahead and leftovers

Bake ahead, cool completely, and store airtight. Refresh briefly in a warm oven before serving.

What to serve with it

  • Serve warm at the table or use for sandwiches and crostini.
  • Cool fully before storing so the crust does not soften.

Questions Larry gets asked

How long does grissini torinesi take to make?
About 50 min start to finish — roughly 30 min of prep and 20 min of cooking. That yields 24 breadsticks.
What do you need to make grissini torinesi?
6 ingredients, starting with 400 g 00 flour, 230 g water, 8 g instant yeast. The full list with quantities is on this page.
How do you start grissini torinesi?
Knead firm: Mix to a smooth, fairly stiff dough and knead 8 minutes.
How do you know when grissini torinesi is done?
Bake dry. Bake at 400°F for 18–20 minutes until uniformly gold and dry through.
What is the most common mistake with grissini torinesi?
Stretch them thinner than feels right. They puff in the oven and thick grissini stay chewy in the middle.
Can you make grissini torinesi ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a bread that reheats well.

Next up

Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.

Try this recipe

Piadina Romagnola

Griddled flatbread for squacquerone and prosciutto.

Try this recipe

Taralli Pugliesi

Wine-and-fennel rings boiled then baked crisp.

Next watch

Island Clearance

A helicopter over the gates, a jungle full of surprises, and an uncle who insists he was hired as the consultant.

Quick answer

What kind of peppers do you use for sausage and peppers?

Use two red or yellow bell peppers for sweetness and one green bell pepper for the classic bitter edge. Cubanelle peppers are the Italian-American original — thinner walls, faster cooking, more flavor. Add one long hot or a pinch of chili flake if you want heat.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

Contact Larry

Recipe questions, restaurant tips, gear ideas, press and collabs — send it here.