Michetta
Michetta [miˈketta] (little crumb; only used in Northern Italy) or Rosetta (little rose, used in the rest of the country) is an Italian white bread, recognizable by its bulged shape.
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Alternative names | Rosetta |
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Type | Bread |
Place of origin | Italy |
Region or state | Rome and Lombardy |
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".
References
- 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. Retrieved 29 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
![](../I/Wiktionary-logo-en-v2.svg.png.webp)
- Page about michetta and other Lombardy breads (in Italian)