If you go to a fine restaurant in the Piemonte area of Italy, you won’t find bread on the table when you sit down, but you will find three or four 2½ to 3-foot (
Serve the breadsticks along with other bread for a meal, or with hors d’oeuvres. In Parma, they wrap transparently thin slices of prosciutto around breadsticks as a little nibble with drinks before dinner.
Keep the breadsticks loosely covered with plastic wrap on the day they are baked. Store them between sheets of wax paper in a tin or plastic container with a tight-fitting lid. In a cool place, they’ll stay fresh for a week or two.
© 2008 Nick Malgieri. All rights reserved.