Traditional Apulian friselle

Frisa, also known as Frisella, is one of the oldest products of the Apulian gastronomic tradition. Its peculiarity is the double firing. First, the dough is rolled into short spiral shapes with a small hole in the center; after which, we move on to the first baking in the oven, at the end of which the shape is cut in half horizontally and placed again in the oven to brown. The result is a rustic product with two faces: one rough and porous, suitable for accommodating condiments, the other smooth and compact. The Apulian Friselle are among the best known specialties, thanks to their taste and the simplicity with which they are prepared. Just wet them with a little water and season them with oil, salt, oregano and tomatoes (in their most classic version) or in the way you prefer. They are perfect for a light lunch or dinner, but also as an aperitif or snack!