Le Frise

Specialty Romanina Romanina

Le FriseFriselle are a poor cold dish typical of Puglia. they are sandwiches cut horizontally. After a first rapid baking and are baked again and biscuits. In fact, in ancient times, it was possible to keep them longer and thus be used by shepherds, farmers and sailors. For best results bathe friselle in warm water and let soak for a few seconds. We drain the excess water. The bread should be soft but do not crumble too much moisture. We arrange friselle on a dish and seasoned with olive oil.

Le Frise a tavolaNow choose which of our friselle taste: delicious (lettuce, shrimp, corn and sauce), seafood (tuna and tomato), 'ncapunata (eggplant, bell peppers, zucchini, peppers) or the classic (tomato and oregano).