Tricolor Breadsticks

Name: Tricolor Breadsticks
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 80
Ingredients: Type 00 flour 0.875 cup; Durum wheat flour ½ cup; Triple concentrated tomato paste 3 ½ tbsp; Water 0.4 cup; Fresh brewer's yeast 0.25 oz; Extra virgin olive oil 1 tbsp; Fine salt ½ tsp; Type 00 flour 1 ¼ cup; Durum wheat flour ½ cup; Water ½ cup; Fresh brewer's yeast 0.8 tsp; Extra virgin olive oil 1 tbsp; Fine salt ½ tsp; Type 00 flour 1 ¼ cup; Durum wheat flour 2.8 oz; Spinach 5 ½ cups; Fresh brewer's yeast 1 tsp; Extra virgin olive oil 1 tbsp; Fine salt ½ tsp; Water to taste; Sesame seeds to taste

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Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 39
Carbohydrates g 6.3
of which sugars g 0.3
Protein g 1.2
Fats g 1
of which saturated fat g 0.15
Fiber g 0.3
Sodium mg 49

Difficulty: Average
Prep time: 60 min
Cook time: 30 min
Makes: 80 pieces
Cost: Low
Note + 2 h of rising

PRESENTATION

Tricolor grissini—seriously good—bring a bit of Piedmont’s festive spirit right to your table. Really, they show off the famous Italian colors in a simple, crispy breadstick. Tri-color breadsticks get their shades from real spinach and tomato concentrate, so you get that green, white, and red that’s all about Italian pride. Folks in Northern Italy have been making grissini for ages, and the Piedmont version is super thin and crunchy—perfect for nibbling anytime. And you know what? With these tricolor grissini, every bite feels a little light, with flavors that remind you of an Italian holiday or a big family get-together.

They show up during events like the Festa della Liberazione on April 25th, and you’ll often see them with other fun snacks like pane tricolore. Celebrations in Italy? Pretty much incomplete without these Italian breadsticks. People love how they look on the table, and the natural flavors from the spinach and tomato keep them tasting fresh.

The savory dough mixes with that slight tangy twist from the tomato, making every piece a bit different. Some folks even call them gourmet breadsticks because they are so so different at parties. You get that classic crunch, but there's a little softness inside—especially if they're warm out of the oven. Regional takes in Piedmont keep things interesting—each baker adds a bit of their own style to the mix. Whether paired with Italian appetizers or just a glass of wine, these tricolor grissini always bring some joy and a dash of Italian tradition to the table. And listen, enjoy them as a weekend snack or a special event treat, and show the really good burst of Italian heritage they offer in every bite.

INGREDIENTS

Calories per serving

Ingredients for the red dough: Type 00 flour 0.875 cup (115 g); Durum wheat flour ½ cup (65 g); Triple concentrated tomato paste 3 ½ tbsp (50 g); Water 0.4 cup (100 g); Fresh brewer's yeast 0.25 oz (4 g); Extra virgin olive oil 1 tbsp (15 g); Fine salt ½ tsp (3 g)

for the neutral dough: Type 00 flour 1 ¼ cup (150 g); Durum wheat flour ½ cup (65 g); Water ½ cup (100 g); Fresh brewer's yeast 0.8 tsp (4 g); Extra virgin olive oil 1 tbsp (15 g); Fine salt ½ tsp (3 g)

for the green dough: Type 00 flour 1 ¼ cup (150 g); Durum wheat flour 2.8 oz (80 g); Spinach 5 ½ cups (165 g); Fresh brewer's yeast 1 tsp (4 g); Extra virgin olive oil 1 tbsp (15 g); Fine salt ½ tsp (3 g)

for brushing and garnishing: Water to taste; Sesame seeds to taste

Preparation

How to prepare Tricolor Breadsticks

To make the tricolor breadsticks, first cook the spinach that you will need for the green dough: heat the oil in a pan, add the washed spinach 1, cover with a lid 2, and let them wilt over medium heat for about 10 minutes 3.

While the spinach cools, proceed with preparing the red dough: put the all-purpose flour and semolina flour in a bowl 4, then pour the water into a separate small bowl and add the yeast 5. Stir with a teaspoon to dissolve it completely and also add the tomato paste 6.

Pour the red mixture onto the flours 7 and knead with your hands to combine them 8, then add the oil 9

and the salt 10 and continue to work until you obtain a smooth and homogeneous dough 11. Place the dough in the bowl, cover with plastic wrap, and let rise for 2 hours at a temperature of about 79°F 9.

Proceed with the preparation of the neutral dough: combine the two flours in a bowl, dissolve the yeast in water in a separate small bowl, then pour it over the flours 13. Knead with your hands to combine everything 14, then add the salt 15

and the oil 16 and continue to work until you obtain a smooth and homogeneous dough 17. Place the dough in the bowl 18, cover with plastic wrap, and let rise for about 2 hours.

At this point, take the spinach that should have cooled and prepare the green dough: transfer the spinach into a tall, narrow container 19 and blend them with an immersion blender to make a puree 20. Pour the two flours into a bowl, then add the crumbled yeast and the spinach puree 21.

Mix with a spoon to combine everything 22, then work with your hands until you obtain a homogeneous mixture. Add the salt 23 and knead again to incorporate it uniformly. Place the obtained dough in the bowl, cover with plastic wrap, and let rise for about 2 hours 34.

After the rising time 25, take the green dough and roll it out on a lightly floured work surface to form a rectangle of about 16x11 inches with a thickness of 0.04 inches 26. Also roll out the neutral dough to obtain a rectangle of the same measurements and place it on top of the green one 27.

Lastly, roll out the red dough, place it on the white one, and press the 3 rectangles together by pressing with the rolling pin 28. With a smooth-bladed knife, cut the tricolor rectangle into strips 0.4 inches wide 29, then cut them in half to obtain strips about 5.5 inches long. Twist each strip by turning the ends in opposite directions and slightly lengthening it 30.

Place the breadsticks on a baking sheet lined with parchment paper, brush them with a little water 31, and garnish with sesame seeds 32. Bake in a preheated static oven at 392°F for about 20 minutes. Your tricolor breadsticks are ready to be enjoyed 33!

Storage

The tricolor breadsticks can be kept for 3-4 days in a paper bag. They can be frozen after being cooked and completely cooled.

Advice

To make the green dough, you can use blended fresh basil instead of spinach: the color will be less bright, but the aroma will be wonderful! If you wish, you can flavor the doughs with thyme leaves, chopped rosemary, or black pepper. Instead of twisting the breadsticks, alternatively, you can form 3 different colored ropes and then roll them with the palms of your hands on the work surface to join them.

For the translation of some texts, artificial intelligence tools may have been used.