Grissini alla Melissa con Lardo, Miele e Polline

Grissini alla Melissa con Lardo, Miele e Polline is a contemporary antipasto from the Piedmontese hill town of Ceresola, Italy, created at Bioagriturismo La Conca under the culinary direction of their *Sentieri Golosi* program. The dish reimagines classic *grissini torinesi*—the long, slender breadsticks native to Turin—by pairing them with cured *lardo* (fatback), honey, and bee pollen, all accented by lemon balm (*Melissa officinalis*).

Key ingredients define the plate: crisp, hand-stretched grissini provide texture; paper-thin slices of lardo offer a silky, savory richness; a drizzle of local honey adds sweetness; and bee pollen contributes a floral, slightly bitter crunch. The lemon balm, whose name “Melissa” shares the dish’s title, supplies a bright citrus-herb note that cuts through the fat. What distinguishes a great version is the quality of each component—lardo should be aged enough to melt on the tongue, honey should be raw and varietal (often chestnut or acacia from the surrounding Langhe hills), and the grissini must be freshly baked, not industrial.

Regional variations exist across northern Italy: in nearby Emilia-Romagna, grissini might be wrapped around prosciutto with balsamic reduction; in Tuscany, lardo di Colonnata is sometimes paired with fig jam. However, La Conca’s preparation is unique for its use of bee pollen and lemon balm, elements that echo the wild herbs and alpine pastures of the Monferrato region. The dish exemplifies how a simple breadstick can become a canvas for local, seasonal ingredients.