Who doesn't love them!!

We are talking breadsticks.

Especially when these are the Italian Parmesan-flavoured breadsticks, absolutely delicious! I like to serve soups with these baked breadsticks instead of the classic croutons or fried pita squares. Not only do they make a stylish and delicious side to the soups, but you can even make them in minis and drop them inside that soup for a change. These breadsticks are also good for snacking with some good and hearty dips, such as hummus, mutabal, baba ganoush…or my pickled zaatar, labneh balls, shatta…etc. You can also use them in fattoush for a twist on the classic fried/toasted bread squares. Of course it goes without say that they are perfect for cheese/charcuterie boards…

When making Grissini, you can keep them plain or you can coat them with my delicious dried zaatar, or my sumac, or sprinkle them with sesame, some cumin, chili flakes…etc for variation. They are amazing as is, and work well for adaptation, so let your imagination be your guide. While you are at it, and since the children are off school, why not have them help you make these and roll them for you? Fun for them, and less work for you.

Since we are talking Italian,

who best to show us than an Italian? And not just any Italian, but a loved chef in Dubai, whose passion and experience precede him, and who runs the show at one of Dubai’s well known and loved Italian restaurants, Ronda Locatelli in Atlantis The Palm! Chef Alessandro Bottazzi, whose great love of good and real food and passion about Italian cuisine are very well reflected in his creations and words. While he works very closely with one of the icons of inspiration where food is related, Celebrity Chef Giorgio Locatelli, Alessandro himself is not short of inspiration. When he talks food, his love, respect and understanding of its importance and beauty demand your full attention. So watch him in the video below, as he demonstrates the making of Grissini, and shares with us what sparked his passion for food, what really matters, and how important it is to understand, respect and produce real food.



50g unsalted butter
200g whole milk
10g (1½ teaspoons) fresh yeast
375g strong white bread flour or Italian 00 flour
3 generous tablespoons grated Parmesan cheese
10g (1½ level teaspoons) fine salt

Preheat the oven to 350F-180C.

Melt the butter in a pan, add the milk and heat it gently only until it just feels warm to the fingertips (37-40°C). Whisk in the yeast.

Mix the flour, grated parmesan and salt in a bowl, then add a little of the milk mixture at a time, mixing well with your hands until it forms a dough. Alternatively, mix in a food processor, with a dough hook, for 3 minutes on the first speed, then 6 minutes on the next speed.


Turn the dough out on a clean work surface (you don’t need any flour or oil), and dimple and fold as shown in the video above. Cover with a damp tea towel and leave for 30 minutes. Repeat the dimpling and folding process and leave for another 30 minutes, again covered with the tea towel.

Cut the dough in half lengthways, flour your work surface and roll each piece out into a big rectangle. Cut the dough across its width into strips about 1cm wide – you can use a sharp knife against a clean plastic ruler.

Roll each strip with your fingertips, starting at the centre and moving outwards in three movements, stretching the dough slightly as you roll. Press each end lightly with your thumb, to make an ‘ear’ shape. Lay on a non-stick baking sheet and leave to rest for 10 minutes.

Bake in the preheated oven for 10-15 minutes, until crisp and lightly golden. Remove from the oven and let cool on a wire rack.

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