Italian friselle (or freselle, frisedde, fresedde, frise) is a typical tarallo made essentially of durum wheat, combined in varying quantities with barley.
It is oven baked , then cut in half horizontally and it Is then baked again in the oven. The looks of the frisella is with one smooth and one rough surface.
This is not a coincidence. Since the beginning of the last millennium, the Cities throughout Italy have grabbed the products from the countryside to develop a rich gastronomic tradition and leave us accounts of a profound italian food history.
For the foreign visitor, a villa among the hills surrounded by the rural idyll of nature and the farmers' simple and genuine lifestyle is perhaps the exemplification of all that italian culinary tradition represents.
A tradition for its consumption, from times past, was to dip freselle directly with sea water and with pure fresh tomato, which was squeezed to let the juices out.
A Civilisation Of The Table
Friselle were a typical travel-bread: that's why sea water was often used, or it was used as bottom for the fish soups, which were usually consumed during the days-long fishing expeditions in the open sea.
As it might have become a familiar image to you, also in the Salento tradition, bread baking was done according to a common schedule at shared ovens. Bread could be baked bi-weekly or with an up to more than quarterly frequency, so that the quantity of the dough that a single family (or more families together, even) could amount to up to 200 Kilograms.
This site is a tribute to the italian civilisation of the table and not the blunt account of what italians put on their tables.This civilt della tavola is a produce of italian history and it is a history of divisions and violence, other that beauty and creativity.All the elements that you will find in all the pages of this site.
So, back on track: today's clich of the villa surrounded by olive trees, with salami and prosciutti everywhere and the farmer diligently looking after these products (I love this image!) have been accurately tailored on the (magnificent) Tuscan countryside.
Along with their hanging from a wooden beam on the ceiling, friselle were preserved in clay jars, called quartieri or capasoni.
It is like every single recipe or food has a history worth discovering and telling. Being exhaustive is going to be challenging, as this variety is sometimes disconcerting, the more if we start considering italian gastronomy outside Italy.
HOW THEY LOOK LIKE
Friselle have a characteristic shape, derived from their production process: they are typically circular and with a hole at their center.
Even though cook books (or, rather, writings) can be traced back to ancient times, it can be said that they remained more a sporadic attempt at extolling the virtues of the man and his skills, rather than an observation and description of the preparation methods and indications on utilisation of the different ingredients.
A FARMERS' TRADITION?
Sizes are variable: friselles diameter and their holes diameter can vary from 5-10 centimeters to 20 or more.
But it would be nave to believe that such a literature was produced either produced for the masses or that it represented the eating habits of vast portions of the population.
HOW THEY ARE DONE
Let's have a quick look at the ingredients: durum wheat and/or barley flour, salt, water, yeastThe dough is manually processed and shaped like a small loaf, spiraled on itself.
Nobility and the upper classes in general, were in contact with each other, in the various courts in Europe and exchanged people, arts, trends and tastes. Reading recipes from one of those book might seem, to a modern reader, like the exaltation of spices, or like their used was so common that people from near the Renaissance times would have put cinnamon, or cloves or pepper in their drinking water. Nothing could be more misleading and incorrect!
The poverty of farmers' diet is still today echoed in many of the proverbs that have been handed down.
In the past, the size of friselle measured the quantity of bread necessary to the nourishment of a worker and usually provided the major part of the calories in the meal.
As a result, not only the culinary tastes chased one another, uniforming the gastronomies across the board, but this also made the most sought-after eating habits much less local than one could be lead to think: it was not the special savoy cabbage or golden apple that the noble classes were after; they sought what was NOT from the local territories. Anything that could make their fame, reputation and richness shine over others'.
Try and dip it in cold water for a time depending on your taste and on the consistency of the dough. Serve then with fresh tomato, oregano, salt and some olive oil. As a variation, rub a slice of garlic on the frisella before moistening it.
The typical way to taste this bread (alla barese) is covered in a layer of olive oil, water, tomato sauce and a drop of wine, then accompanied with small artichokes and lampascioni (tassel hyacinth). This culinary specialty is called in dialect from Bari cialldda (cialda in italian).
It is oven baked , then cut in half horizontally and it Is then baked again in the oven. The looks of the frisella is with one smooth and one rough surface.
This is not a coincidence. Since the beginning of the last millennium, the Cities throughout Italy have grabbed the products from the countryside to develop a rich gastronomic tradition and leave us accounts of a profound italian food history.
For the foreign visitor, a villa among the hills surrounded by the rural idyll of nature and the farmers' simple and genuine lifestyle is perhaps the exemplification of all that italian culinary tradition represents.
A tradition for its consumption, from times past, was to dip freselle directly with sea water and with pure fresh tomato, which was squeezed to let the juices out.
A Civilisation Of The Table
Friselle were a typical travel-bread: that's why sea water was often used, or it was used as bottom for the fish soups, which were usually consumed during the days-long fishing expeditions in the open sea.
As it might have become a familiar image to you, also in the Salento tradition, bread baking was done according to a common schedule at shared ovens. Bread could be baked bi-weekly or with an up to more than quarterly frequency, so that the quantity of the dough that a single family (or more families together, even) could amount to up to 200 Kilograms.
This site is a tribute to the italian civilisation of the table and not the blunt account of what italians put on their tables.This civilt della tavola is a produce of italian history and it is a history of divisions and violence, other that beauty and creativity.All the elements that you will find in all the pages of this site.
So, back on track: today's clich of the villa surrounded by olive trees, with salami and prosciutti everywhere and the farmer diligently looking after these products (I love this image!) have been accurately tailored on the (magnificent) Tuscan countryside.
Along with their hanging from a wooden beam on the ceiling, friselle were preserved in clay jars, called quartieri or capasoni.
It is like every single recipe or food has a history worth discovering and telling. Being exhaustive is going to be challenging, as this variety is sometimes disconcerting, the more if we start considering italian gastronomy outside Italy.
HOW THEY LOOK LIKE
Friselle have a characteristic shape, derived from their production process: they are typically circular and with a hole at their center.
Even though cook books (or, rather, writings) can be traced back to ancient times, it can be said that they remained more a sporadic attempt at extolling the virtues of the man and his skills, rather than an observation and description of the preparation methods and indications on utilisation of the different ingredients.
A FARMERS' TRADITION?
Sizes are variable: friselles diameter and their holes diameter can vary from 5-10 centimeters to 20 or more.
But it would be nave to believe that such a literature was produced either produced for the masses or that it represented the eating habits of vast portions of the population.
HOW THEY ARE DONE
Let's have a quick look at the ingredients: durum wheat and/or barley flour, salt, water, yeastThe dough is manually processed and shaped like a small loaf, spiraled on itself.
Nobility and the upper classes in general, were in contact with each other, in the various courts in Europe and exchanged people, arts, trends and tastes. Reading recipes from one of those book might seem, to a modern reader, like the exaltation of spices, or like their used was so common that people from near the Renaissance times would have put cinnamon, or cloves or pepper in their drinking water. Nothing could be more misleading and incorrect!
The poverty of farmers' diet is still today echoed in many of the proverbs that have been handed down.
In the past, the size of friselle measured the quantity of bread necessary to the nourishment of a worker and usually provided the major part of the calories in the meal.
As a result, not only the culinary tastes chased one another, uniforming the gastronomies across the board, but this also made the most sought-after eating habits much less local than one could be lead to think: it was not the special savoy cabbage or golden apple that the noble classes were after; they sought what was NOT from the local territories. Anything that could make their fame, reputation and richness shine over others'.
Try and dip it in cold water for a time depending on your taste and on the consistency of the dough. Serve then with fresh tomato, oregano, salt and some olive oil. As a variation, rub a slice of garlic on the frisella before moistening it.
The typical way to taste this bread (alla barese) is covered in a layer of olive oil, water, tomato sauce and a drop of wine, then accompanied with small artichokes and lampascioni (tassel hyacinth). This culinary specialty is called in dialect from Bari cialldda (cialda in italian).
About the Author:
Many food enthusiasts wanted to know about the history of Italian food. This is because most of them do not simply eat different kinds of foods. They also find some information about them.
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