Michetta

This round traditional Italian white bread roll has a hard crust, with an airy, slightly hollow crumb. It is believed that michetta was invented in Lombardy during the period of the Austrian rule. The officials who were located in Lombardy brought with them the traditional Austrian dishes from their homeland, including the Kaisersemmel—a crusty round bread roll. Locals felt it was too soft and created a similar roll but with a slightly hollow centre, giving the roll the ability to stay crisp for longer. The name michetta, which initially meant crumb, is believed to stem from micca, a local term that was once used for Kaisersemmel. The bread is best served fresh, especially as a sandwich filled with almost anything you like: mozzarella, pesto, cheese, olives, spinach, roasted peppers, egg, or any combination; you name it. Sometimes known in other regions as bignè, rosetta, or stellina, the michetta is so important as a local gastronomic speciality, that in 2007 it was officially granted a local designation of origin.