Italian rusks, a classic breakfast at home

History and Evolution of the Product

The Technique of  double baking has its roots in Mediterranean antiquity, when the need to preserve bread for long periods led to the development of  panis biscoctus Roman, literally 'bread baked twice'. This method allowed the removal of residual moisture, preventing microbial growth and ensuring prolonged preservation, essential for military and maritime supplies (Montanari, 2012).

In Italy, the modern industrial production of toasted bread slices developed during the  Twentieth century, when various companies began to standardize the production process, transforming a subsistence product into a daily breakfast food. The industrialization of the Italian food sector after the war promoted the widespread diffusion of toasted bread slices in Italian homes, alongside fresh bread as a practical and storable alternative (Capatti & Montanari, 2005). In the Sixties and Seventies, increasing urbanization and new work rhythms contributed to the consolidation of toasted bread slices asessential element of  breakfast, particularly appreciated for their convenience and extended shelf-life compared to traditional bread.

Ingredients and Production Process

Rusks are obtained from a  basic dough traditionally made of wheat flour, water, yeast, salt, and vegetable oil or butter, with possible additions of milk, malt and/or sugar. There are numerous recipe variants, including versions with whole grains, enriched with fiber or with seeds. The dough undergoes a  first baking, before proceeding to cut the slices which are then toasted a second time in the oven to remove moisture and give the typical crunchiness.

The modern production process involves rigorous controls at every stage: from raw material selection, to controlled leavening, to calibrated toasting that must ensure uniformity of color, texture, and organoleptic characteristics. Temperature and cooking times are critical parameters to achieve optimal crunchiness while preserving the nutritional qualities of the product.

Tradition of Use in the Italian Breakfast

Rusks represent a consolidated presence in the  breakfast at home of millions of Italians: paired with jam, honey, spreads, or simply accompanied by coffee or cappuccino, milk or plant-based drinks, they are appreciated for their crunchiness and versatility. They are among the most common foods in the domestic breakfast shopping basket, which overall in Italy is worth over 8 billion euros (Nielsen, 2023).

Nutritional Properties

According to the  composition tables of foods published by CREA, 100 g of rusks provide on average:

• energy: 387 kcal;

• carbohydrates: 75 g;

• proteins: 11.3 g;

• lipids: 6 g;

• dietary fiber: 3.5 g.

The whole wheat rusks in turn provide on average, per 100 g:

• energy: 394 kcal;

• carbohydrates: 63 g;

• proteins: 14.2 g;

• lipids: 10 g;

• dietary fiber: 5.4 g.

These profiles reflect a food predominantly composed of complex carbohydrateswith a higher fiber content in whole products, useful for supporting satiety and the intestinal microbiota. Whole versions also have a  glycemic index lower, compared to classic crispbread slices, thus promoting a more gradual release of energy and contributing to better postprandial glycemic control.

Innovation on the Market

The Italian market for crispbread slices has recorded in recent years a growing diversification of offerreflecting the evolution of consumer preferences towards foods with specific nutritional and functional prerogatives. Classic versions are thus accompanied by  whole and multi-cereal variantsas well as with flours from ancient grains, which provide a higher amount of dietary fiber. Some products include seeds (chia, flaxseed, sunflower) and specific formulations with optimized nutritional profiles, through the reduction of salt and added sugarsas well as, lastly, the addition of proteins.

Sustainability and Origin of Raw Materials

The increasing environmental awareness of consumers has stimulated the offer of products with organic certification and local raw materials, as well as the use of recyclable or compostable packaging. Some brands communicate on the label the Italian origin of the wheat used, intercepting the preference for short supply chain products and traceability of primary ingredients.

The adoption of  regenerative agricultural practices and the reduction of the carbon footprint along the supply chain represent further distinctive elements for major brands aiming for a premium positioning oriented towards sustainability, without however guaranteeing the rigor of the organic system.

‘Free-from’ Products and Food Inclusivity

In parallel, a response to the needs of consumers with intolerances or specific preferences is observed, with the emergence of references  gluten-free that maintain texture and taste comparable to traditional products, thanks to the use of alternative flour blends (rice, corn, buckwheat, quinoa) and structuring agents such as xanthan gum or hydroxypropyl methylcellulose.

There are also versions available  vegan certified, which exclude any animal derivatives (including milk and butter), and products with  low FODMAP content for consumers with irritable bowel syndrome. This diversification reflects the industry's commitment tofood inclusivity, ensuring options suitable for different dietary needs and lifestyles.

Shopping Tips

When choosing a package of rusks, it is useful to consider:

• type of flour. Prefer wholemeal flours or blends with cereals, for a higher intake of dietary fiber;

• type of fats. Opt for products with quality fats (such as butter or extra virgin olive oil, instead of margarine), or unsaturated fats (e.g., sunflower oil, also in high-oleic version);

• nutritional profile. Compare the levels of sugars, salt, and fiber in the nutritional declarations of various products, to align choices with personal dietary needs;

• organic certification. Choosing organic versions can help reduce exposure to pesticides and support more sustainable farming, respecting the environment and biodiversity.

Dario Dongo

References

• Capatti, A., & Montanari, M. (2005).  Italian cuisine: History of a culture. Laterza.

• CREA – Council for Agricultural Research and Economics Analysis (2025). Food composition tables. Rusks. CREA, Rome. https://www.alimentinutrizione.it/tabelle-nutrizionali/001500

• CREA – Council for Agricultural Research and Economics Analysis (2025). Food composition tables. Whole wheat rusks. CREA, Rome. https://www.alimentinutrizione.it/tabelle-nutrizionali/001510

• Montanari, M. (2012).  Food as culture. Laterza.

• Nielsen: The breakfast market is worth 8 billion, fruit represents only 8% (2023). Italy fruit news. https://www.italiafruit.net/nielsen-il-mercato-della-colazione-vale-8-miliardi-la-frutta-pesa-solo-l8percent