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Michetta

From Wikipedia, the free encyclopedia

Italian white bread

*Michetta*

Alternative names	Rosetta
Type	Bread
Place of origin	Italy
Region or state	Lombardy Rome,Lazio
Media:Michetta

Michetta (Italian:[miˈketta];Italian for 'little crumb', only used innorthern Italy) orrosetta (Italian for 'little rose', used in the rest of the country) is anItalian white bread, recognizable by its bulged shape.

History

[edit]

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

However, due to the higher humidity, themichetta produced inMilan is made with a modified recipe, and only lasts one day.^[2]

Themichetta rolls are highly leavened, more so than the VienneseKaisersemmel, 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 calledmichetta, from the Lombard version ofKaisersemmel,micca,^[4] a term originally meaning 'crumb'.

References

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^Orsini, Giuseppe (2007).Italian Baking Secrets. St. Martin's Press. p. 7.ISBN 9780312358204.
^"Where to buy the michetta in Milan – Italian Cuisine".Gordon Ramsay Recipes. 23 November 2020. Retrieved29 March 2021.
^Del Conte, Anna (November 4, 2013).Gastronomy of Italy (Revised ed.). Pavilion Books.ISBN 9781909815193.
^Cherubini, Francesco (1840).Vocabolario milanese italiano. Vol. III.

External links

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Wikimedia Commons has media related toMichetta.

Look upmichetta in Wiktionary, the free dictionary.

Page about michetta and other Lombardy breads(in Italian)

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