Breadstick

Breadstick is a slender, elongated loaf of bread baked to a dry, crisp texture. It is typically made from wheat flour, water, yeast, and salt, with optional additions such as olive oil. Many versions are seasoned with garlic, herbs, sesame seeds, poppy seeds, or coarse salt. Depending on the recipe and baking duration, breadsticks may be very hard and crunchy or comparatively light and flaky.

Origins are often linked to Italy, particularly the city of Turin, where grissini were historically created as snacks for court consumption. The exact date is debated, but long, thin breadsticks became popular in Europe by the 18th or 19th century and were later exported worldwide. The Italian term grissini is still widely used, though many languages use the generic term breadsticks.

Typical use is as an antipasti accompaniment, served with olive oil, balsamic, tomato sauce, or cheese. They are common on breakfast tables in some regions and are also served with soups or salads in place of other bread. In commercial settings, breadsticks vary widely in thickness, texture, and flavor.

Manufacture ranges from artisanal hand-rolled dough to industrial extrusion and baking. Variants include hard, very thin sticks and softer, breadlike sticks; gluten-free versions use alternative flours. Flavorings include garlic, rosemary, sesame, and grated cheese, among others. Nutritional content depends on ingredients and size but generally reflects bread’s carbohydrate-rich profile, with higher salt or added fat in some recipes.