These look very much like the Friselle from Puglia (just across the Adriatic, so not so surprising). I believe they are made with wheat flour. I had a similar appetizer in Puglia, with the hard bread dunked in water, and then topped with tomatoes and burrata with olive oil and basil. So delicious.
YES! you are absolutely right! Friselle from Puglia are now baked with wheat but in the old days they were also made with barley. I know they are irresistible with any topping...
I THANK you for your precious good words!
Aglaia, our love for peximedia knows no bounds. This very basic staple food is so irresistible so relevant so important. It needs to be kept alive!
So well said!
You and I are truly kindred spirits, dearest friend!
These look very much like the Friselle from Puglia (just across the Adriatic, so not so surprising). I believe they are made with wheat flour. I had a similar appetizer in Puglia, with the hard bread dunked in water, and then topped with tomatoes and burrata with olive oil and basil. So delicious.
YES! you are absolutely right! Friselle from Puglia are now baked with wheat but in the old days they were also made with barley. I know they are irresistible with any topping...
My rusks are ready to go and I will make this as soon as my (currently green) tomatoes have ripened. Thank you for the recipe!