Talk:Michetta

External links modified (January 2018)
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Bread rolls never keep well!
I don’t know what is meant with „don’t keep very well“. In Germany (the country of bread) and surrounding countries, the general rule is that bread rolls, in general, keep only four hours (!) before they become stale (as in: not crispy anymore). So bread rolls are bought right before use, e.g. in the morning before breakfast, and in the evening only if the baker advertises that he bakes freshly in the evening too. (The latter being a newer development, and people mostly eat normal, longer-lasting bread in the evening.) Hence bakers baking even on Sundays, which is unusual and even illegal for most other industries. So was it meant that Michetta actually become moldy on the second day? Or was it merely that they become stale and not crispy, like all other traditional bread rolls too? Because in the latter case, it should not be portraied as if these rolls here would keep less long than normal ones, because what is described, is normal. — 2A00:20:D:417D:1FF:C46F:6B4C:234E (talk) 07:07, 17 May 2022 (UTC)