Erdmannhauser Breadsticks

One of the reasons why Italy is one of the most popular travel destinations is certainly good food. Of course, the boot of Italy has a lot to offer scenically and culturally. But the gastronomic flair and distinctive cuisine caps it all off. If one has made a find at the Piazza or in one of the little side streets, the waiter first brings two indispensable things. In addition to wine glasses - especially in the north of Italy - often a basket of breadsticks is put on the table. The up to 30 cm long breadsticks which are as thick as a finger are a popular appetizer there. The classic recipe consists of durum wheat flour, water, yeast, olive oil and salt. However, there are variants that are refined with oregano, sesame or caraway. The preparation is very simple: But you have to allow the dough plenty of time. Afterwards it is rolled into thin „sausages“. In the oven they are baked through short and hot. This makes them not only durable but they also crack wonderfully when biting. The traditional breadsticks torinesi can be recognized by the typical twisted form that reveals that they were rolled by hand. But if they have a relatively smooth texture and are of equal length, they are made mechanically. Homemade breadsticks are always a good sign for the quality of the restaurant. Trattorias where breadsticks are still homemade, usually lay more emphasis on the traditional preparation of other dishes.

Lovers of Italian cuisine won’t be surprised that the breadsticks were invented in Piedmont. The area on the edge of the Alps is considered to be a region of indulgence by many gourmets, but not in the sense of minimalist haute cuisine. Mini portions with a dash of sauce in the middle of a huge plate rather are an exception. In Piedmont one may feast properly. For this one likes to take a little more time. Here the Slow Food movement developed in the mid-1980s, which is committed to the preservation of food culture. Peasant agriculture, artisanal food production as well as a moderate pace of life are fundamental themes in the Slow Food scene. What is practiced today by connoisseurs around the world, has always been part of the food culture in the Piedmont. Who wants to get to know the Piedmontese cuisine on-site, does best during „pranzo“ on Sundays. For this lunch one should arrange at least 3 hours of time. Because there are always served more than four courses, some chefs even dish up menus with ten courses. Thus breakfast may safely be skipped.

Experienced Piedmont visitors renounce to look at a menu during pranzo and rely on the recommendation of the house. Most meals start with cold antipasti like olives, lardo (an aromatically peppered bacon) and spicy mountain cheese. In addition one can already nibble some breadsticks. When it comes to warm antipasti the taste buds are for example spoiled with stuffed zucchini flowers (caponèt). In Piedmont two courses of pasta are not uncommon; but each could also be served as a main dish. Roast rabbit with herbs or roast beef braised in red wine are the highlight of the meal. As a side dish, usually steamed vegetables are served. In one of Italy's best wine-growing regions a bottle of good wine accompanying the meal of course should not be missing. Besides noble grapes here also the world's best hazelnuts and the famous Piedmont cherry are at home here. Whoever lacks space for a dessert, can look forward to a piece of nut cake and espresso. Or how about another famous Piedmont specialty: panna cotta?

Those who now have an appetite and want to cook nice Italian dishes, now can start their menu in a stylish way with the Breadsticks by Erdmann Hauser. The four delicious varieties of crispy sticks stir the blood of nibbling lovers. Those who like the traditionally Mediterranean cuisine will like the mild Breadsticks with Olive Oil. Seasoned with sea salt, oregano and chili they belong on almost every appetizer plates. The Spelt Breadsticks with roasted sesame have a particularly well-balanced flavor due to the combination of wholemeal spelt flour and spelt flour. It becomes a little more savory when it comes to the two varieties cheese and pizza. While the Cheese Breadsticks are refined with strong Emmentaler and hard cheese, the Pizza Breadsticks contain olive oil, garlic, cheese and basil. The Mediterranean Erdmannhauser Breadsticks can be combined with sausages, cheese or savory dips. Thus you may always have a crispy piece of Piedmont on the table.