Fun Fact: Before the war, the most indigent local family used to eat wheat flour Friselle on special occasions. This characteristic shape is the result of transportation and storage needs. Indeed, Friselle were strung on a string to facilitate their transport and storage.
Friselle are a typical dish from Southern Italy, Apulia to be more specific.
Friselle bread, at times, referred to as freselle, frisedde, fresedde, frise, are made from durum wheat.
Friselle are baked twice and usually have a rough side and smooth side.
Friselle are usually seasoned up by topping them with Apulian extra-virgin olive oil, salt, garlic and vine tomatoes and letting the friselle absorb all the nice juices from the topping.
The myth tells that friselle were a common food for sailors, that would just take them on their trip and soak them in sea water to soften and flavour them up before eating.