The Pugliese Frisa

The Pugliese frisa is a typical specialty of Puglia as well as Salento. It is quite an ancient custom, dating back to both peasant and maritime traditions. In fact, the frisa was nothing more than a dry loaf, ready to be rehydrated as needed. Pugliese sailors and fishermen used to take it to sea and, when it was time to eat, they would rehydrate it by soaking it in a little seawater. Similarly, Pugliese farmers and those from Salento would soak the frisa with a little water, adding cheese or some tomatoes. A simple yet very tasty lunch! 

It was a lunch always ready, perfect for those, just like the Pugliese farmers, who did not return home for a few days and stayed overnight in the countryside. A meal that was not subject to rapid spoilage but could be preserved for a long time. 

Today the Pugliese frisa and the Salento frisa are more relevant than ever and often, throughout Italy, people have dinner with a simple frisa. A meal that also allows for countless interpretations: although the classic filling of the frisa is as described above, it is also true that each of us can unleash our imagination and fill it as we see fit: marinated vegetables, cold cuts, fresh vegetables, cheeses, mushrooms, fresh burrata, and whatever else you can think of. 

Difference between Salento Frisa and Salento Frisella

The difference between frisa and frisella or frisellina from Salento or Puglia lies in size as well as in how it should be enjoyed. While the Salento frisa is larger and must necessarily be soaked and rehydrated, the frisella or frisellina is smaller. Besides being small, it can be easily bitten into without needing to be soaked at all. Thus, the frisella or frisellina is seasoned with a diced fresh tomato or with excellent Pugliese pâtés, without needing anything else. If you really want to soften it, season some tomatoes with oil and salt and place them on the frisellina without doing anything else. The seasoning itself will make it less crunchy! 

How to Season Salento Frisa

The Salento frisa is very easy to season. First, you need to soak it and then rub its surface with a nice ripe tomato, preferably rich in seeds. At this point, add oil and salt. In fact, this is the base of your Salento frisa. At this point, you can add whatever you want, grilled vegetables, marinated items, various types of olives (preferably Pugliese), other fresh tomatoes, arugula, basil, and much more. As for the soaking phase of the Salento frisa in water, adjust it as you prefer. You can soak it for just a few seconds to achieve a very crunchy result. Alternatively, soak it for a minute or two, and at that point, you will get a softer result: in that case, the Salento frisa will crumble immediately in your hands.  

How to Season Frisella or Frisellina 

As already explained, the frisella or frisellina from Salento should not be immersed in water. Its virtue is precisely its crunchiness. The frisella should be nibbled on and usually does not replace a meal like the traditional frisa, but is served as an appetizer. You can make, for example, a platter of mixed friselline, filled in various ways: with a diced fresh tomato, with vegetables of your choice, cubes of cheese, various types of pâté (Pugliese pâtés are obviously more suitable), with a piece of salmon, and much more.