Frisa, also known as Frisella, is one of the oldest products of the Apulian gastronomic tradition. Its peculiarity is the double cooking. First of all, the dough is rolled into short spiral shapes with a small central hole; then, we move on to the first baking in the oven, at the end of which the shape is cut in half horizontally and placed back in the oven to biscuit. The result is a rustic product with two sides: one rough and porous, suitable for accommodating condiments, the other smooth and compact. Apulian Friselle are among the best-known specialties, thanks to their taste and the simplicity with which they are prepared. Just wet them with a little water and season them with oil, salt, oregano and tomatoes (in their most classic version) or in whatever way one prefers. They are perfect for a light lunch or dinner, but also as an aperitif or snack!