Friselle
In Puglia, there is a traditional doughnut-shaped dry bread called "Friselle". After baking, cut it in half and bake it further to remove moisture and make bread that can be stored for a long time. As it is, it is hard and difficult to eat, so it is standard to moisten it with water to soften it before eating. It originated around the 10th century BC, and this "friselle" has been eaten for a very long time. In the past, it was useful as food for voyages, and there is a description that it was eaten after being soaked in seawater. In addition, it is said that it was carried on crusader expeditions and that it filled the stomachs of pilgrims heading to Rome. It is said that the doughnut-shaped shape was devised so that it could be carried around so that it would not break through a string through the hole. At Cortesia, we make a smaller version of this "Friselle" by hand. Fresh tomatoes, olive oil, and Apulian oregano make it a classic taste. It is prepared as an appetizer for lunch! Cortezia's meals will recharge your mind and body. Ci vediamo a Cortesia! LanguageThis page has been automatically translated. Please note that it may differ from the original content.