Spelt Grissini with Sesame, crispy breadsticks from South Tyrol
Spelt Grissini with Sesame are thin, crispy breadsticks from South Tyrol, baked with whole grain spelt flour and extra virgin olive oil, and sprinkled with toasted sesame seeds. A crunchy snack for the aperitivo, completely wheat-free.
Spelt Grissini with Sesame are the crispy breadsticks of Italian aperitivo culture, here made from South Tyrolean spelt instead of wheat. Ultner Brot rolls out the dough made from whole grain spelt flour and olive oil thinly, seasons it with 10% sesame seeds, and bakes it until golden brown and crispy. Grissini exactly as they should snap.
Thinly rolled, sprinkled with sesame
Grissini originate from Piedmont; they are thin dough sticks that are baked until crispy and are part of every aperitivo in Italy.
According to legend, they were invented in 1679 in Turin for a sickly young duke who had difficulty digesting soft bread. From there, the crispy sticks began their triumphal march until they even ended up on Napoleon's table. At Ultner, they now meet South Tyrolean spelt.
For this, Ultner uses whole spelt instead of wheat. The dough made from whole grain spelt flour, extra virgin olive oil, and a touch of barley malt is stretched into long sticks, sprinkled with plenty of sesame seeds, and baked in the oven until golden brown. The sesame seeds toast in the process, imparting a nutty note throughout the entire stick.
Because the dough contains olive oil instead of butter, the grissini remain wonderfully light and crispy without becoming greasy. Pure spelt, no wheat, with the subtle sweetness of barley malt in the background.
For the aperitivo, for dipping, for snacking
Grissini are eaten straight out of the hand or served with an aperitivo, just like everywhere in Italy.
The full-bodied spelt and toasted sesame make them savory and nutty, crisp and light all at once. They belong alongside a glass of white wine or a Spritz just as much as in the bread basket next to antipasti, olives, and cheese. Wrapped in a slice of raw ham, the thin sticks turn into a snack for guests in an instant.
Those who enjoy dipping can dunk them in hummus, cream cheese, or a good olive oil. You can also break them over a salad, where they provide the crunch otherwise supplied by croutons. Because they are dry and crispy, they keep for a long time in a tin without going soft, making them easy to carry in a bag or lunchbox. If you prefer things spicier, try the Spelt Grissini with Schüttelbrot.
From the Ultner bakery in South Tyrol
Ultner Brot bakes the grissini in St. Walburg in the Ultental valley, where the Schwienbacher family has been making bread since 1919.
Why spelt? The ancient grain brings a fine, slightly nutty inherent flavor that pairs well with the sesame, and it sets the grissini apart from standard wheat pastries. Since 1982, the bakery has worked exclusively with organic methods, and the grissini are also made from the best organic ingredients, with olive oil instead of butter and completely without wheat. Around 40 people work there today, and the grain is milled in the bakery's own mill in the valley.
Over four generations, the small village bakery has become South Tyrol's best-known organic baker with over 100 breads and baked goods. The smaller siblings of the grissini are the Mini Grissini with Cheese, and you can find the entire Ultner assortment with breads, snacks, and Christmas pastries right next door.
