Michetta
Alternative namesRosetta
TypeBread
Place of originItaly
Region or state

Michetta (Italian: [miˈketta]) (English: "little crumb", only used in northern Italy) or rosetta (English: "little rose", used in the rest of the country) 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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