Michetta

 ( Cuisine Of Lombardy ) 

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

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History Michetta is a variation of the Austrian Kaisersemmel brought to Milan in the 19th century during the Lombardy-Venetia.

Giuseppe Orsini (2025). 9780312358204, St. Martin's Press. . ISBN 9780312358204

Functionaries of the Austrian empire introduced a number of food products, including the Kaiser roll, 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'.

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See also

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External links

• Page about michetta and other Lombardy breads

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