Frisella is always kept at the ready in the larder. A round or oblong flat loaf, it is baked like ordinary bread, then thickly sliced and baked again to dry out so it keeps almost indefinitely. After being moistened with water, it is mixed with tomatoes, olive oil, garlic and basil or oregano to make Panzanella, the most perfect snack, or used in various tomato-based soups or stuffing mixtures for baked vegetables.
