When talking about Rosette, it is impossible not to think of the art of bread-making, a process that requires patience and skill, especially to achieve that thin, golden crust that characterizes this bread. The Rosetta, so fashionable in the 1960s, stands out for its charming shape and the internal cavity that makes it perfect for filling, offering a unique tasting experience. Its preparation should not be underestimated: strict temperature control during processing is essential to ensure proper rising and achieve that light and airy consistency that distinguishes it. In Lombardy, the Rosetta is also known as Michetta, a name that evokes deep-rooted traditions and a love for bread that goes beyond mere daily consumption. This bread, with its delicate and slightly malted flavor thanks to the addition of barley malt, is ideal for accompanying a wide range of dishes, from soups to cold cuts, but it is also perfect for an aperitif with fresh cheeses. Rosette can be served on informal occasions, such as a family lunch or a dinner among friends, where their inviting aesthetics and flavor make them a focal point. Despite their simplicity, they require a certain skill to be made correctly, making them a true symbol of Lombard tradition. Local variations may include different fillings or pairings, but the true essence of the Rosetta remains unchanged, a bread that continues to delight generations of food lovers.

Fashionable in the 1960s, fragrant and aesthetically pleasing, the Rosetta stands out for being hollow inside and for its thin crust. In Lombardy, it is better known as Michetta. Due to the strict temperature control required during the processing, it is considered a challenging and difficult bread. Knead the first group of ingredients (biga) in a spiral mixer for 8 minutes. Let it rise for about 15-20 hours at a constant temperature around 20 degrees C. Then, pour in the previously made biga and add the second dough; knead everything for 8 minutes on first speed and 2 minutes on second, achieving a medium consistency dough, not too hard. The dough temperature should be 21-22 degrees C. Let the dough rest for about 10 minutes; form pieces of 2700-3000 g, oil the surface, and let them rest for 35 to 40 minutes covered with nylon cloths. Then insert them into the hexagonal divider to cut into 36 pieces. Shape with the appropriate stamp and, after an additional 40 minutes of resting, bake. The ideal oven has a fixed plate. The baking time is about 17-18 minutes at 250 degrees.