Time: 45 minuti
Difficulty: Facile

The bread basket is what welcomes diners at the table, these breadsticks invite you to sit and open the meal appetizing!

Features: Typical crispy bread stick that is present in the bread basket or that accompanies salads and aperitifs. There are now different types, sizes and tastes.
The name grissino, comes from the Piedmontese word ghërsa, which indicates the bread of elongated shape.
Tradition has it that the baker of the court, invented this type of bread on the advice of the royal doctor to be able to eat the small Victor Amadeus II in 1679, of poor health, did not digest the crumb of normal bread. The baker then invented a type that did not foresee the crumb: so the breadstick was born.
Notes: Over the years, the breadsticks family has expanded a lot and have come the full-grain variants, kamut, sesame, fennel, chili, olives, nuts up to sweet variations with chocolate, with sugars or caramelized.

Ingredients for 1 kg of breadsticks
500 g prepared for bread and focaccia Molino dalla Giovanna   
10 g fresh yeast
20 g honey thousand flowers
350 g water at room temperature
80 g EVO oil
8 g salt to taste
150 g Parma ham sliced PDO

For breading
fine corn flour allowed

Proceeding
Put the flour in a bowl or in a mixer, gradually add the water in which you have dissolved the yeast and honey. Mix everything very slowly trying to wring the dough with the palm of your hands, or if you work in planetary, recover the dough from the bottom and walls.
Add the oil and salt and knead until smooth and smooth.
With the help of a tarot, take the dough and arrange on a worktop.
Roll the mass in order to make small strands of about 18/20 cm in length and for 22/25 g of weight, being a rustic breadstick, you do not need to have perfect strands, but they are all the same thickness to be able to respect the cooking.
Place on a baking sheet covered with baking paper and let rise for 50 minutes, then bake in a hot oven at 190 ºC for 20 minutes.
Then another 15 minutes at 140 hrs to finish the roasting.
Remove from the oven and leave to cool for 4-5 hours, so that the breadsticks dry completely on a raised perforated grid.
Wrap the breadsticks in a slice of raw ham and serve.