Michetta
 | It has been suggested that this article be merged into Kaiser roll. (Discuss) Proposed since January 2021. |
 | This article needs additional citations for verification. (March 2013) |
 | |
| Alternative names | Rosetta |
|---|---|
| Type | Bread |
| Place of origin | Italy |
| Region or state | Rome and Lombardy |
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 from its bulged shape.
History[]
Michetta is a variation of the Austrian Kaisersemmel brought to Milan in the 1800s 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.
- ^ "Where to buy the michetta in Milan – Italian Cuisine". Gordon Ramsay Recipes. Retrieved 29 March 2021.
- ^ Conte, Anna Del (2013). Gastronomy of Italy. Pavilion Books.
- ^ Cherubini, Francesco (1840). Vocabolario milanese italiano. III.
External links[]
 |
Look up michetta in Wiktionary, the free dictionary. |
- Page about michetta and other Lombardy breads (in Italian)
| Types |  | |
|---|---|---|
| Ingredients | ||
| Equipment |
| |
| Processes and techniques | ||
| Uses | ||
| Other | ||
| List articles | ||
 Category | ||
Italian breads | |
|---|---|
|
- Cuisine of Lombardy
- Italian breads
- Yeast breads