Grissini - those thin, crispy bread sticks that sit in a glass on restaurant tables, waiting to be eaten before the main course arrives. They look trivial. But did you know they originate from the 17th century in Piedmont, created for a young duke with digestive problems? Easier to digest than regular bread - and ever since, a staple of the Italian table. Good news: at home, with five ingredients, they take less than an hour.

There are two styles. Rubata - thicker, crispy on the outside, slightly soft inside. Stirati - thinner, uniformly dry, the classic form. For home use, the thinner ones are more practical: they bake faster and keep better.

Recipe for thin grissini: 200g plain flour, 1 tablespoon olive oil, half a teaspoon of salt, 100ml warm water, half a teaspoon of dry yeast. Mix the dry ingredients, add the water and oil, knead for 2-3 minutes, rest for 20 minutes. Cut into strips as wide as a pencil, brush with oil and sprinkle with sesame or rosemary. Bake 10-12 minutes at 190-200°C until golden.

Recipe for thick grissini: 250g flour, 1 teaspoon salt, 1 tablespoon olive oil, 120-140ml warm water, 1 teaspoon yeast. Same process but let the dough rise for 45-60 minutes. Shape into finger-thick sticks, rest another 15 minutes, bake at 180°C until golden.

The secret is simple: do not over-do the yeast, do not use a rolling pin - hands only, slowly. Oil is non-negotiable. Herbs, cheese, sesame - as you wish. The result is somewhere between homemade bread and a snack that never gets left on the plate.