Description
Fresella or frisella, also called frisa, involves a process similar to the tarallo but after the first cooking it is cut horizontally and passed back in the oven to obtain the typical biscuit effect. This process guarantees a very long conservation of the product and in fact, in the past, it was consumed as an alternative to bread during trips or in periods of lack of flour.
Given the very compact consistency, according to tradition, they should be wetted with water to soften them before seasoning. They can be used both as a base for a tasty bruschetta with cherry tomatoes, Bocconcini di Bufala DOP and a drizzle of extra virgin olive oil or to create a sort of panzanella.
