Olive Breadsticks Brusa – Piedmontese Recipe

Crunchy olive breadsticks for an aperitif with some style

Aperitifs often end up drowned under crisps. These olive breadsticks change the mood as soon as the packet is opened: a clean crunch, a fruity scent, and something to go with cheese, charcuterie or just olive oil. Put the open packet in the middle of the table: everyone helps themselves.

What you will taste

• Texture: clean crunch, dry all the way through.
• Aromas: fruity and slightly earthy.
• Taste: round, lightly salted, bittersweet finish.

How to use it

• With a burrata or a piece of Grana Padano.
• Wrapped in a slice of cured ham or salami.
• Dipped in a fruity olive oil or a black olive tapenade.

Where it comes from

The Brusa family has made biscuits, breadsticks and pastry specialities since 1974 in Biella, in Piedmont. Its breadsticks are stretched by hand after a long fermentation, with no preservatives or palm oil. The breadstick, or grissino, is one of the emblematic breads of Piedmont.