Recipes from Oil & Vinegar
Nice to know
Grissini’s are fragrant, crispy and perfect to nibble! According to ancient stories the first grissini already have been eaten in the 14th century in Italy. Another story tells that grissini were invented by a baker from Lanzo Torinese (northern Italy) in 1679.
In Turin grissini are still produced in the artisanal way. They are not only much crispier, but also much longer. The better the quality of the dough and the kneading of it, the better the dough can be stretched and how longer the grissini will be. So do not be surprised if you find more than 25 inch long grissini on your plate in Turin!
Grissini is served as a starter in restaurants, but they can also be combined with ingredients like proscuitto and served as hors d' oeuvre.
Tasty nibble!
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Groceries
Grissini Carpaccio di Carne
• 240 g beef carpaccio • Olio di Oliva Carpaccio Carne Rossa (olive oil for beef carpaccio) • 1 pack Grissini al Rosmarino (rosemary grissini) • Olive Mayonnaise • black pepper • arugula • Alcaparrón (capers) • Parmesan cheese
Grissini Carpaccio di Pesce
• 240 g fish carpaccio (such as smoked salmon or tune) • Olio di Oliva Carpaccio Pesce • 1 pack Grissini al Rosmarino (rosemary grissini) • arugula • 1 lemon
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Give the perfect flavor to your meat carpaccio in the blink of an eye with this Tuscan extra virgin olive oil, enriched with garlic and basil. Also delicious with other meat dishes and can be used hot or cold.
$ 24.95Specially selected to bring excellent flavor to your fish carpaccio: Italian extra virgin olive oil enriched with lemon, basil and delicate herbs. Can be used hot or cold, even on other fish dishes.
$ 24.95These traditionally long bread sticks are made according to Italian recipe with dried rosemary. This can be smelled and tasted! Ideal as appetizer or part of a starter, always a success at a party with drinks or with soup.
$ 3.95