Grissini is basically what I previously knew as breadsticks, aka long pencil-like sticks that get served in restaurants as appetizers. The grissini we made were studded with different spices/seeds and went to the Pierre Coste Room to be served.
I think it's safe to say that grissini was the persona non grata of bread station. It felt dead and flat compared to the other breads, it was a pain cutting the dough into equal-sized strips, and for all that work the grissini was what most often burned because it was so thin and we never could watch it closely enough.
Once I got creative and decided to twist the grissini into spirals so they weren't just plain sticks. The process took longer than one might have thought.
But the best thing I ever did with grissini was probably gather up the scraps into a pile - grissini brains!!!
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