Grissini stirati alla cipolla rossa

Those familiar with grissini usually know the pale, stick-like breadsticks from a foil package. These are different: Mario Fongo, a baker from Piedmont, stretches his grissini stirati by hand – hence the irregular, rustic shape – and seasons the dough with pieces of Cipolla Rossa di Tropea IGP , the mild, slightly sweet red onion from Calabria.

The result is a crispy, aromatic, and slightly spicy pastry with a distinct onion flavor and a pleasant salt crust. Serve them as an aperitif on a wooden board with fresh cheese or a flavorful semi-hard cheese like Montasio DOP – this is where the savory depth of the onion flavor truly shines. They also pair perfectly with a cold beer or a dry white wine from Piedmont, such as a Gavi or Arneis.