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Grissini a crispy, fun choice at Renato’s Palm Beach

Posted On: 03-23-2018

Whether you’ve dined at Renato’s or simply strolled by its indoor-outdoor spot amid the Old World ambience of Via Mizner, you’ve seen the grissini: They stand tall on each table.

Grissini is Italian for breadsticks — and the house-made ones at Renato’s have little in common (besides their classification as breadsticks) with stubby garden-variety facsimiles sold in food stores.

Grouped in glass vessels on each table at Renato’s (renatospalmbeach.com), they’re tall, delicate, crispy and thin, about the caliber of a pencil — in other words, traditional Italian breadsticks.

The grissini at Renato’s are a welcome munch — with an audible snap when broken in half — with a connection to the restaurant’s beloved late founder, Renato Desiderio, who opened the intimate establishment in 1987.

The connection? It’s simple: Desiderio “loved” the tradition of Italian breadsticks. Just ask Jose-Luis Duran, managing partner of Renato’s, which is located at 87 Via Mizner.

“Renato loved them. And at first we used to buy them from an Italian company, but eventually we made them fresh ourselves. We tried a variety of recipes and settled on two, one with sesame seeds and one without,” Duran said.

For Renato’s Executive Chef Javier Sanchez and his staff, making the delicate breadsticks holds one challenge in particular: They can break easily — and no one wants that to happen before the breadsticks are arranged and transported to each table.

Regardless, the grissini at Renato’s are a tradition that’s staying put, Duran says.

“We always hear from guests that they (the grissini) are such a perfectly simple and crispy complement to cocktails, cheeses, salads. … We keep them because they’re loved, and also because our mindset is to give more, never take away.”




Source: M.M. Cloutier, March 23, 2018, Palm Beach Daily News

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