Michetta

In today's article we are going to talk about Michetta, a topic that has gained great relevance in recent years. Michetta is a topic that has aroused the interest of experts and people of all ages, since its impact extends to various areas of society. Throughout this article, we will explore different aspects related to Michetta, analyzing its history, its influence today and possible future prospects. Furthermore, we will try to offer a global vision that allows the reader to understand the importance of this topic in today's society.

Rosetta
Alternative namesMichetta
TypeBread
Place of originItaly
Region or state

Rosetta Italian for 'little rose', or michetta (Italian for 'little crumb', only used in northern Italy) is an Italian white bread, recognizable by its bulged shape.

History

Michetta is a variation of the Austrian Kaisersemmel brought to Milan in the 19th century during the Austrian rule.[1] Functionaries of the Austrian empire introduced a number of food products, including the Kaisersemmel, a type of bread with segments resembling a small rose.

However, due to the higher humidity, the michetta produced in Milan is made with a modified recipe, and only lasts one day.[2]

The michetta rolls are highly leavened, more so than the Viennese Kaisersemmel, so the interior is very nearly hollow, producing a very light roll with hard crust, but they do not keep very well, and are best eaten freshly baked.[3]

The new type of bread was called michetta, from the Lombard version of Kaisersemmel, micca,[4] a term originally meaning 'crumb'.

See also

References

  1. ^ Orsini, Giuseppe (2007). Italian Baking Secrets. St. Martin's Press. p. 7. ISBN 9780312358204.
  2. ^ "Where to buy the michetta in Milan – Italian Cuisine". Gordon Ramsay Recipes. 23 November 2020. Retrieved 29 March 2021.
  3. ^ Del Conte, Anna (November 4, 2013). Gastronomy of Italy (Revised ed.). Pavilion Books. ISBN 9781909815193.
  4. ^ Cherubini, Francesco (1840). Vocabolario milanese italiano. Vol. III.
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