Maroggia’s Mill Cookbook: Multigrain Flour, Sesame Seeds and Polenta Taragna Grissini / Il Ricettario del Mulino di Maroggia: Grissini alla farina 4 cereali, semi di sesamo e polenta taragna

And it’s Maroggia’s Mill Cookbook time again! I love grissini, just ask my family and friends. One of the easiest and tasty way to use sourdough leftovers, those crunchy breadsticks (even though I loathe the word, bread is bread and grissini are…grissini!) never fail and I usually bake a batch once a week or on special occasions as having dinner with friends. Actually I have the habit of giving away tons of bags of grissini, being single and living on my own! The best thing is there are no limits to your fantasy when it comes to baking grissini.

Crunchy Licorice Snails / Chioccioline croccanti alla liquirizia

It has been a while that I’ve been entertaining the idea of experimenting a little with basic grissini dough and some time ago, a morning before going off to work, I baked my first batch of grissini snails.

Maroggia’s Mill Cookbook: Aniseed, White Chocolate and Lime Zest Grissini / Il Ricettario del Mulino di Maroggia: Grissini all’anice, cioccolato bianco e scorza di lime

It’s already the third appointment with the Mill’s Cookbook, time does fly quick doesn’t it? This recipe is one that has been lying around for a long time, just as an idea, on my recipe notebook. No better chance to put it to practice and see whether the flavour combination would work or not, and hell it works!