Fresh pasta, bread and pastry

Frisella (twice-baked bread ring)

Frisella: Puglia's twice-baked bread, softened in water and dressed

A ring of barley or wheat bread baked twice, smooth on top and porous where it was sliced. The second baking dries it out so it keeps for a long time; before dressing it must be dipped in water, as sailors are said to have done with seawater. Around Bari it is fresèdde, in the Salento frisa: a name for every corner, one gesture.

• Cream-coloured when made with wheat, light brown with barley; around 50 grams each
• The rough, porous cut face soaks up water and dressing
• Sourdough twisted into a spiral, baked, then dried out in a second bake at about 150 °C

How to enjoy it. Soak it, rub on fresh or hanging tomatoes and add a swirl of extra virgin olive oil; in the Salento it also comes with scattarisciati tomatoes. In summer it makes an aperitivo, a snack or a quick meal.

Production areas

Apulia

Season

[object Object]

The full story, sources and places on apulica.com →