Frisella, Fresella, Frisedda, Pan Biscotto

Frisella was born of the necessity to create a completely dry bread without moisture that would not be susceptible to mould. It was widely used, first of all, by the army and navy because of its keeping qualities. The bread, made mostly with durum wheat flour, is partially baked then removed from the oven and, while still warm, cut into thick slices or, as with the Campanian and Pugliese frisella, which are shaped like a small ciambella, they are cut in two. The sliced bread is then put back in the oven until all its moisture has evaporated and it has become crisp like a biscuit. Before it is used, it is put under running water for a few seconds so that it is not too hard to eat. It has its own special flavour and is often served with ripe tomatoes, olive oil, salt and basil. Once a favourite snack of farmers, it is now enjoyed by everyone.