Friselle, originally seen as long-
keeping bread, were produced for their long preservation period. They are a valid alternative to fresh bread when the latter is not available. Friselle are typical from the Salento area in Southern Italy. My grandparents used to dip them in warm milk in the morning. Friselle were always on my breakfast table, seasoned with fresh tomatoes, olive oil, salt and oregano. So tasty!
n. 5 June 2012 - OpenKitchen
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