Breadsticks originated in Turin in the 14th century BC and were ideal for traveling due to their long-lasting nature. Today, they come in various shapes, sizes, and flavors and are a staple in Italian cuisine, often served with salads and spaghetti dishes. They can be made at home or purchased from bakeries and supermarkets.
Breadsticks are a staple in many restaurants, as well as being a favorite around the house. But how they were born and how they are madeHere are some background on the breadstick, including some of the variations that can be found on many tables.
The basic breadstick is a pencil-shaped breadstick that has been rolled and baked to a crunchy texture and seasoned lightly, usually with a little salt. While the current origin is lost in antiquity, there are many who believe their first appearance was around the 14th century BC in the city of Turin and the surrounding Italian countryside. Like a hard bread with the texture of a cracker, the bread sticks would last for days. This made them an ideal source of nutrition to take along if an individual was traveling for several days.
The original design was hand rolled and sometimes twisted into an attractive shape. Molding the dough into the desired shape, the sticks were placed in an oven and baked until the correct level of crunchy texture was achieved. The trick was to get the desired texture without burning the bread. Typically, early versions were larger than many of the varieties produced today, making them ideal for dipping into sauces and stews. The tough outer crust has held up well to the climate, allowing them to last for days before any sign of mold appears. Under the crust, there was still plenty of soft bread to satisfy hunger.
Today, breadsticks come in everything from the super-thin crunchy kinds that are often served as appetizers in restaurants to the larger kinds often served with spaghetti and dipping sauces. Far from the simplistic early designs, contemporary versions are made with different types of flour and can be seasoned with a variety of spices. Plus, the fresh exterior can include a little extra flavor, courtesy of sesame seeds baked into the crust.
Serving bread sticks is almost deemed necessary with salads and spaghetti dishes. Restaurants specializing in Italian cuisine often serve them hot with salad and will bring more when the pasta dishes start appearing on the table. Some find that a simple lunch of green salad dressed with a light oil and vinegar dressing and a couple of soft breadsticks is the perfect thing to fuel until dinnertime.
The preference for different types of breadsticks varies. Many people enjoy the soft ones that are often served as a side item in modern pizzerias, with their sides of hot melted butter and pizza sauce. Other people prefer them hard, with their salty and crunchy texture. Overwhelmingly, the most popular varieties are made with bleached flour, though whole-wheat and blended-wheat versions are gaining in popularity.
While bread sticks are relatively easy to make, many people prefer to purchase them for home consumption from bakeries and supermarkets. Many delis prepare them fresh daily, while grocery stores often carry some of the crunchy brands with them. As a snack, appetizer or simply as a convenient way to add bread to a meal, they are firmly established as an option in many countries around the world.
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