Traditional preparation and serving
Friselles are usually served as a base for various dishes. Traditionally, they are soaked in water (or olive oil) to soften them and then layered with various ingredients, which may include:
- Fresh, diced tomatoes, often with a drizzle of olive oil, salt and pepper.
- Black or green olives
- Sometimes pieces of fresh onion are added to enhance the flavour
- Herbs such as basil or oregano
- Cheese, usually ricotta or other fresh cheese
- Tuna or sardines
Friselles are not just an ordinary snack but are considered a symbol of summer food in southern Italy. They form the ideal base for the simple and fresh dishes that are popular in these regions, especially during the hot summer days.
The history of the friselle dates back to ancient times. Some sources state that they were the favourite food of sailors because their hardness and long shelf life made them easy to transport and store. They were part of the basic equipment on long voyages and were used as a food that could withstand harsh conditions.
Today, friselles are not only a traditional dish but also part of modern Italian gastronomy. Although traditionally associated with the northern parts of Puglia and Campania, their popularity has spread throughout Italy and they can be found in many restaurants and bistros. They are often part of summer menus and are also popular as a quick snack on the go.
