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Michetta is a sweet, five-pointed bread common in Italy, with a history that includes Austrian influence and a tale of female liberation. It is made with common ingredients and shaped by hand to resemble a flower.
Michetta is a type of bread common in Italy. Some argue that the bread is one of the most affordable loaves in the country and one of the simplest to prepare. In taste, it can resemble both a donut and white bread, both with some sweetness. In terms of appearance, Italian bread is particularly distinguished by its five-pointed shape which can make it look like a star or a flower. The bread is also called a “rosette”, referring to its rosette-like shape.
There are several accounts that indicate the history of the michetta. One version tells of the bread called “Kaisersemmel”, introduced in Lombardy by the Austrians during their conquest in Italy. The bread, however, quickly became stale because Milan, where the bread was baked, was so humid. Innovative bakers have found a solution to hollow out the bread, resulting in a fresher, sweeter and softer version of the Kaisersemmel that has become the rosette. The word “michetta” comes from the Lombard word “micca”, which means “crumb”.
Another local tale tells of a 14th-century tradition in an Italian town called Dolceaqua, where the Marquis required every bride to sleep with him on their wedding night. A newly wed named Lucrezia refused to abide by tradition and led the Marquis to have her imprisoned and executed. Hearing this, the people of Dolceaqua led a revolt against the Marquis, forcing him to revoke the tradition. In honor of the newfound liberation, some women have prepared a sweet bread in the shape of a flower, a metaphor for female genitalia. Thus the michetta was invented.
Michetta contains many common ingredients found in other breads, such as flour, eggs, sugar, and yeast. Many recipes recommend using warm water to help the yeast rise in the bread. For a sweeter and more distinct flavour, a quantity of Marsala wine can also be added to the dough. Before baking, it is always important to let the dough rise by leaving it covered for at least an hour.
To create the flower shape of the loaf, the dough is first shaped into a ball and the baker manually shapes the five knobs and another knob in the center. In some recipes, the shape is made by creating five shallow slices along the edges of the ball dough. The michetta can be egg brushed to have that glossy finish, or it can also have a dusting of sugar to make it more appetizing.
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