These aren’t the dry, crunchy variety you can buy in the shops; they have a crisp exterior, but retain a tender crumb inside. The spirals of parma ham are alternately soft and melting then crisp and salty where they have been exposed to the heat of the oven. I can think of oodles of things to eat these with – maybe dunked into soup or a runny boiled egg, or maybe with a nice cold pre-dinner aperitif or perhaps as part of a tapas supper.
Breadsticks are a non-scary way to get into bread making, since I don’t think you really need technical perfection for them to taste and look great. The only thing needed is a bit of pre-planning and patience, as the dough needs a good hour or so to rise, but once the dough is made it can be left to its own devices whilst you get on with other things.