Apulian Frisella

Apulian friselle

Apulian friselle, the twice-baked bread of farming tradition: soaked in water and dressed with tomato, oil and oregano.

Apulian friselle, the bread of the farming and seafaring tradition of Salento, prepared with a double oven-baking: after the first bake, the bread is cut in half and put back in the oven, a step that removes moisture and allows for long preservation. Before serving, they are soaked in water for a few seconds, just long enough to soften them without losing crunch, then dressed with fresh tomato, extra virgin olive oil, salt and oregano. A quintessential summer dish, perfect as an antipasto or as a light single-course meal.