In Nonna Antoinette’s hometown of Morcone, just outside Naples, this traditional bread is baked to honor Saint Rocco on August 16. These loaves would be traditionally baked a few days before the holiday, so they could dry out a bit. On the feast day of Saint Rocco, they would be taken into the country for a picnic where there was a natural spring. According to tradition, using the spring water to moisten your frese could bring you good fortune.
