{"id":2951,"date":"2022-09-01T12:23:28","date_gmt":"2022-09-01T10:23:28","guid":{"rendered":"https:\/\/ailovetourism.com\/?p=2951"},"modified":"2022-09-01T12:24:24","modified_gmt":"2022-09-01T10:24:24","slug":"la-frisella-il-pane-dei-crociati-e-dei-fenici","status":"publish","type":"post","link":"https:\/\/ailovetourism.com\/en\/la-frisella-il-pane-dei-crociati-e-dei-fenici\/","title":{"rendered":"The "Frisella" the bread of the Crusaders and the Phoenicians"},"content":{"rendered":"
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Apulian frisella. What is frisella and its origins<\/strong><\/h2>\n\n\n\n

There Apulian frisella <\/strong>also said frize <\/strong>it is a durum wheat-based product made with the same recipe as the bread, only after the first baking it is cut in half and placed back in the oven to give it that crunchiness we all know. At the end of the second cooking we will obtain a very dehydrated product with a compact side and a porous side. The frisa perfectly reflects what is required in the Mediterranean diet, as water, salt, oil, tomato and oregano are enough to eat it.

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The name and history of friselle<\/strong><\/p>\n\n\n\n

Its origins date back to the 10th century, frisa was the food that fed sailors and sailors during their long journeys at sea; they let them soften in sea water and then seasoned them with oil, salt and tomato.
However, it is said that its origins are prior to the tenth century, in fact it seems that the friselle were already present 3000 years ago among the Phoenician people.<\/p>\n\n\n\n

The history of frisella has ancient origins and evidence of it dates back to the 1300s. Thesis of scholars is based on the name, but the most credible refers to the Latin term "frendere" which means "to grind, to chop": the frisella, once softened in the water, it can in fact be shredded into small pieces.<\/p>\n\n\n\n