{{Short description|Italian white bread}} {{Italics title}} {{Infobox food | name = ''Michetta'' | image = Michetta (pane)1.JPG | image_size = | caption = | alternate_name = ''Rosetta'' | country = Italy | region = {{plainlist| *Lombardy *Rome, Lazio }} | creator = | course = | type = Bread | served = | main_ingredient = | variations = }}
'''''Michetta''''' ({{IPA|it|miˈketta|lang}}; Italian for 'little crumb', only used in northern Italy) or '''''rosetta''''' (Italian for 'little rose', used in the rest of the country) is an Italian white bread, recognizable by its bulged shape.
==History== ''Michetta'' is a variation of the Austrian ''Kaisersemmel'' brought to Milan in the 19th century during the Austrian rule.<ref>{{cite book |last=Orsini |first=Giuseppe |title=Italian Baking Secrets |date=2007 |publisher=St. Martin's Press |url=https://books.google.com/books?id=QS5PAQAAQBAJ&dq=michetta+roll&pg=PA7 |page=7|isbn=9780312358204 }}</ref> Functionaries of the Austrian empire introduced a number of food products, including the ''Kaisersemmel'', 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.<ref>{{cite web |title=Where to buy the michetta in Milan – Italian Cuisine |url=https://gordon-ramsay-recipe.com/recipes-of-italian-cuisine/where-to-buy-the-michetta-in-milan-italian-cuisine.html |website=Gordon Ramsay Recipes |date=23 November 2020 |access-date=29 March 2021}}</ref>
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.<ref>{{cite book |last=Del Conte |first=Anna |url=https://books.google.com/books?id=OE4mEAAAQBAJ&q=michetta |title=Gastronomy of Italy |date=November 4, 2013 |publisher=Pavilion Books |isbn=9781909815193 |edition=Revised}}</ref>
The new type of bread was called ''michetta'', from the Lombard version of ''Kaisersemmel'', ''micca'',<ref>{{cite book|first=Francesco |last=Cherubini|title=Vocabolario milanese italiano|year= 1840|volume=III}}</ref> a term originally meaning 'crumb'.
==See also== {{Portal|Italy|Food}}
==References== {{Reflist}}
==External links== {{Commons category}} {{Wiktionary|michetta}} * [https://web.archive.org/web/20110209082923/http://www.taccuinistorici.it/ita/news/moderna/dpani---dolci/MICHETTA-e-gli-altri-lombardi.html Page about michetta and other Lombardy breads] {{in lang|it}}
{{Lombard cuisine}} {{Bread}} {{Italian bread}}
Category:Cuisine of Lombardy Category:Italian breads Category:Yeast breads