Culture. Style. Taste.


Culture. Style. Taste.

Rolling with Rosetta

June 26, 2018

Reading Time: 2 minutes

Like most other European countries, Italy’s shared borders have brought good and bad fortune onto the culinarily diverse country.  Michetta or rosetta, the sweet white bread roll originated in Lombardy, northern Italy, during the Austrian rule. Functionaries of the Austrian empire introduced a number of food products, including the Kaisersemmel, a type of bread with segments resembling a small rose due to its bulged shape. Due to the higher humidity, the rosetta produced in Milan were less fragrant and became harder in a single day. To solve the problem, Lombard bakers removed the internal crumb and obtained a softer version of the original, which also helped it last longer. The new type of bread was called michetta, from the Lombard version of KaisersemmelMicca, a term originally meaning “crumb.”


Easily distinguishable by the bulging shape where the internal crumb has been reduced to create a hollow bread roll, these rose shaped rolls are now popular all over Italy. Baking rosettas are by no measure an easy nor expeditious process. Made with a mix of all-purpose and durum wheat flour, the yeasted bread is made using a starter that needs four hours to rest. Turned into rolls, the bread is baked with a bowl of hot water in the bottom of the oven in order to achieve a crackly exterior.

At Rosetta Bakery at Aventura Mall

At Rosetta Bakery, a popular Miami Beach bakeshop that migrated to Aventura Mall’s expanded wing near Zara the baked items including Italian bread, pastries, sandwiches and you guessed it, rosetta bread. With all goods baked fresh in small batches made by Italian chefs, this might be the most authentic pastry experience you might have.

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