Crunchy Parmesan Breadsticks (Grissini)

Grissini is one of the signature foods of the city of Torino (Turin) in the Piedmont region in the north-west of Italy. These exceptionally long, thin, and crispy bread sticks were allegedly created in the 1670s to help the young and sickly Duke of Savoy eat something easily digestible in hope it would stimulate his failing appetite. The local people are convinced it is breadsticks that gave the strength to the Duke to become a King. The young Duke defeated France and as a result, he was crowned King of Sicily in 1713 with great pomp and circumstance.

Grissini – Crunchy Parmesan Breadsticks

These breadsticks can be found in bakeries and on the tables of restaurants all over Italy. They can be served as a snack with an aperitif or a glass of wine. During traditional meals in Piedmont, grissini are perfect with starters and appreciated for their lighter texture compared to regular bread loafs. This recipe, adapted from "The Silver Palate Cookbook" by Julee Rosso & Sheila Lukins, is easier to make, more flavorful, and will become a favorite for cocktail parties.
No ratings yet
Print Pin
Course: Appetizer, Hand Food, Snack
Cuisine: Italian, Northern Italy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 20 sticks
Author: My Hungry Traveler


  • Baking sheet
  • Rolling Pin


  • 1 lb Frozen puff pastry
  • ¾ cup Grated imported parmesan cheese


  • Working quickly, roll the puff pastry dough into a 20×24-inch rectangle. Sprinkle ½ the cheese over the dough and gently press in with the rolling pin.
    Fold the dough over in half into another 20×24-inch rectangle. Sprinkle on remaining cheese.
  • Cut the dough into ⅓-inch strips with a very thin knife. Take each strip by its ends and twist until evenly corkscrewed. Lay each completed stick onto an ungreased baking sheet. Arrange sticks so they are just touching each other to prevent them from untwisting.
  • Preheat oven to 350°F (175°C). Bake straws until the are crisp, puffed, and brown, about 15 to 20 minutes.
    Let sticks cool for 5 minutes before separating them with a sharp knife. Finish cooling on a wire rack and store in a plastic bag until ready to serve.