Misplaced Pages

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 in northern Italy) or rosetta (Italian for 'little rose', used in the rest of the country) is an Italian white bread, recognizable by its bulged shape.

History

Michetta is a variation of the Austrian Kaisersemmel brought to Milan in the 19th century during the Austrian rule. 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.

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.

The new type of bread was called michetta, from the Lombard version of Kaisersemmel, micca, a term originally meaning 'crumb'.

See also

References

1. Orsini, Giuseppe (2007). Italian Baking Secrets. St. Martin's Press. p. 7. ISBN 9780312358204.
2. "Where to buy the michetta in Milan – Italian Cuisine". Gordon Ramsay Recipes. 23 November 2020. Retrieved 29 March 2021.
3. Del Conte, Anna (November 4, 2013). Gastronomy of Italy (Revised ed.). Pavilion Books. ISBN 9781909815193.
4. Cherubini, Francesco (1840). Vocabolario milanese italiano. Vol. III.

External links

• Page about michetta and other Lombardy breads (in Italian)

v t e Bread
Types	Brown bread Bun Flatbread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Breadcrumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe Bread clip History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
Category

• Cuisine of Lombardy
• Italian breads
• Yeast breads