In Puglia, there is a traditional donut-shaped dry bread called "friselle".
After baking, it is cut in half, and by baking it further, the moisture is removed and the bread can be stored for a long time.
It is hard and difficult to eat as it is, so it is standard to moisten it with water to soften it before eating.
The origin is around the 10th century BC, and this "friselle" has been eaten for a very long time.
It was once useful as food during voyages, and there is a description that it was eaten after being soaked in seawater. In addition, it is a bread with a very long history, which is said to have been carried on crusades and to have filled the stomachs of pilgrims heading to Rome.
It is said that the donut-shaped shape was designed to be carried through the hole so that it would not break.
At Cortesia, we make "Frisselline", which is a smaller version of this "Frisselre". It is finished with fresh tomatoes, olive oil, and Puglian oregano for a classic taste. It is prepared as an appetizer for lunch!
Cortesia's meal will recharge your mind and body with energy.
Ci vediamo a Cortesia！
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