On my first trip to Italy with my husband Stephen, we stayed at the Hotel Danieli in magical Venice. It was unforgettable. We arrived famished after a very long haul to get there. Our first stop was at the gorgeous and charming Bar Dondola, just off the lobby. The server brought over a three-tiered caddy filled with “Cicchetti,” the Venetian word for snacks. One of the Venetian snack offerings was some very simple yet savory prosciutto-wrapped grissini. This is the perfect no fuss, no mess pre-dinner treat to serve with a glass of Poggio Grande Piano, a 100% Sangiovese from Tuscany.
See ingredients, directions and pairings.
10 Italian Breadsticks
10 Slices of Imported Italian Prosciutto, very thinly sliced