• Blog, recipes & olive oil

    Grissini & Prosciutto di Parma


Grissini & Prosciutto di Parma

A match made in heaven

Buon Giorno,

Ham and bread sticks, it all started with a conversation during lunch. Most of us couldn’t imagine it is seen as delicacy. Ridder proved us wrong. Homemade grissini, a little olive oil and the best prosciutto, absolutely stunning. Spread the world and try it yourself. It is definitely worth it!

So, the grissini. With this, we don’t mean the prepackaged, dry, biscuity bread sticks you give to your 3-year-old children. Good Turin bread sticks aren’t easy to make. Double baked, beautifully light and in some Turin restaurants, of an impressive size. Many grissinis reach a length of half a meter! They are nice as an appetizer, with a glass of wine, a couple of drops of olive oil and an excellent slice of prosciutto.

Here, you’ll find a recipe to make these delicious grissini yourself!

Prosciutto di Parma
This causes quite some confusion, so let’s explain from the start. Prosciutto is the Italian word for ham. Not for dried ham, which many English people think. Prosciutto crudo is dried ham, Prosciutto die Parma is a protected product: a 12-15 month dried ham from Parma, coming from local pigs. It needs to meet quite some criteria before having the right flavor. You can recognize real prosciutto on a crown with 5 points. So let’s pay extra attention now ;-).

Together they form a great starter in Italy. So popular that it is even served in Napolitan and Roman restaurants, which means a lot for a dish coming from a different region. Therefore, we really recommend trying this delicious grissini yourself!

And please, never say bread sticks again. Did we forget to mention olive oil? Yes. Our Il Secondo matches this starter perfectly.  

Written by - Lonneke Mulder

Liquido d'Oro

The story of Liquido d'Oro

Read more

Olive oil dosette

Single serving solution

Read more