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Updated: May 23, 2025
The grisini are bread idealized, bread under the form of walking-sticks a third of a little finger in diameter, and from which every the least particle of crumb has been carefully eliminated. It is light, easy of digestion, cracks without effort under your teeth, and melts in your mouth. It is savory eaten alone, excellent with your viands, capital sopped in wine.
"Hence it is," concludes my friend, "that the comparatively easy Apennines have proved to this day an impassable barrier to the buttered toast on one side, and to the grisini on the other." "But not so to the white truffle," I put in, triumphantly. "The Genoese have adopted that; and honor to them for having done so! What do you say to this, eh?"
"The passion for the grisini accounts most naturally for the want of buttered toast in Turin. Don't you see that it is replaced by the grisini?" A mistake, a profound mistake. Grisini are never served with your coffee or chocolate. Try again.
A good Turinese would rather have no dinner at all than sit down to one without a good-sized bundle of these torrified reeds on his right or left. Beware of the spurious imitations of this inimitable mixture of flour, which you will light on in some passages in Paris! They possess nothing of the grisini but the name. "I have it!" I fancy I hear some imaginative reader exclaim at this place.
It is not from lack of proper materials, for heaps of butter and mountains of rolls are to be seen on every side; it is not from lack of taste, for the people which has invented the grisini, and delights in the white truffle, shows too keen a sense of what is dainty not to exclude the charge of want of taste. "Pray, what are the grisini? what is the white truffle?" asks the inquisitive reader.
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