Rosette & Michette


The Rosetta is a round roll which weighs from 50 to 90 grams. It is made with 5 indentations at the top, emanating from the center, and resembles a flower.  This type of bread is quite ancient, and is depicted in frescos found in the ruined city of Pompeii.  As it is known today, the Italian Rosetta is derived from the Austrian roll referred to as the "Kaisersemmel". 

The Italian version is generally prepared using 00 flour, water, yeast and salt. In the Fruili-Venezia region of Italy, a region which borders Austria, Rosette are similar to Austrian bread, and have a soft, compact crumb.  Like those in Austria, they are sprinkled with poppy seeds.   Recipes call for the preparation of a biga or "impasto preparatorio".    The biga is discussed in a number of bread recipes on this site.

Rosette produced in Milan are larger than the Rosette described above, and are called Michette there.  Even larger still are the Rosette produced in Rome.  The Roman Rosette are often called Bigne.   They are high with an empty interior.  This characteristic interior is produced with the aid of a special stamp or cutter, and a high oven temperature.   This high empty interior is difficulty to produce consistently. 

Rosette and Michette are also produced in Tuscany and The Marche, and are less light, crisp and airy than those produced in Rome.


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Last updated on: 06/03/99 12:51:15 AM