Friselle pugliesi, tasty snacks
Friselle pugliesi are an excellent example of street food, from an age-old Italian recipe. Friselle (known as “frisèddhe” in the Salento area of Puglia), are taralli made with durum wheat or barley (the latter was usually eaten by poorer people, the former would be found on the tables of the well-off), baked twice and sliced in half horizontally using a wire between bakes. Once they are split, the friselle are divided into the tops (“te sutta”) and the bottoms (“tu susu”).
Friselle pugliesi are said to originate with the Phoenicians and their history of trading: friselle are ideal for travelling as they have a long shelf-life. The hole in the middle makes them easy to transport: strung together with twine like a necklace. A typical bread for sailors, the friselle were briefly soaked in water (just enough time to make the sign of the cross) and used as the base of fish stew. Naturally wholesome, with only genuine and non-GM ingredients, friselle pugliesi contain no fat, preservatives or additives of any kind.
Friselle pugliesi should be wetted slightly and topped with salt (first), extra virgin olive oil (second), and finally tomato. In some areas garlic and anchovies are also added. Delicious Italian street food, fit for an adventure!