The Frisellina is the smaller and more versatile version of the classic Pugliese Frisa (or Frisella). The peculiarity of Frisellina is its 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. Given their versatility, Friselline are perfect as an aperitif or snack (seasoned according to personal taste and imagination), but also naturally to accompany soups and soups. In Puglia, Friselline are generally seasoned with a drizzle of extra virgin olive oil, fresh tomatoes cut into cubes, salt and a pinch of oregano: the perfect aperitif.