Homemade Apulian friselline

Frisellina is the smallest and most versatile version of the classic Apulian Frisa (or Frisella). The peculiarity of Frisellina is its double cooking. 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 back 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. Given their versatility, Friselline are perfect as an aperitif or snack (seasoned according to personal taste and imagination), but also natural to accompany soups and broths. In Puglia, Friselline are generally seasoned with a drizzle of EVO oil, fresh diced cherry tomatoes, salt and a pinch of oregano: the perfect aperitif.