The Apulian friselle are an excellent example of Street Food, a recipe belonging to theItaly archaic. Friselle ("frisèddhe" in Salento), taralli made with durum wheat or barley (the latter was in the past intended for the less wealthy, the former for noble tables), baked twice (biscuits) and cut in half horizontally using a string "a strozzo". Once the friselle are split they are divided into "te sutta” (if crushed) and “tu susu“.
The origin of friselle would date back to the Phoenicians, due to their mercantile nature: friselle are travel bread, with a long shelf life. The central hole serves precisely to make transport practical: friselle were tied together with a string to form a necklace. A typical sailor's side dish, it was soaked for a few seconds in water (the time needed to make the sign of the cross) and used as a base for fish soups. Naturally genuine, made of original and non-GMO ingredients, withoutfats, nor preservatives or any kind of additives.
Puglian friselle must be lightly soaked and then accompanied with Salt (before), extra virgin olive oil (after) and tomato. In some areas garlic and anchovies.
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