Among the best comfort foods of the Mediterranean tradition, a food with a unique and unparalleled taste stands out in plain sight, able to give many of us a cuddle and evoke pleasant memories, often linked to childhood and beautiful family customs. We are talking about the frisa or frisella, a fresh, fast, healthy dish of our summers, as well as a rich and pleasantly tasty topic of the new episode of “Il Gusto della Salute”, the scientific dissemination format on nutrition hygiene conceived and coordinated by the immunologist Mauro Minelli, head of the Foundation for Personalized Medicine for Southern Italy and professor of Dietetics and Human Nutrition at the Lum University – Free Mediterranean University ‘Giuseppe Degennaro’.
Frisella is a ‘baked product’ made from durum wheat flour, but also from barley or wholemeal, considered a substitute for bread, circular in shape with a hole in the center like a sort of donut, with a double face: rough from a side and smooth on the other.
To consume it it is necessary to soften it and season it following the direction and the products of the seasons, although its classic version is the one enriched with tomatoes, oregano, oil and salt.
It is very good to eat by the sea with your hands, biting it with momentum; but it also finds space on “noble” tables, where the most refined eat it with disguised greed and, perhaps, with a fork and knife. For some time it has been found, at unusually high costs, even in the kiosks by the sea and in the most expensive and exclusive bathing establishments, seasoned in various ways with imaginative and assorted companions.
It often happens that you taste it with its irresistible perfume while you want it, and you continue to savor it even when it’s over.
Frisa, its history, its nutritional properties and the production and preparation procedures handed down for generations, will be dealt with in the next appointment with Il Gusto della Salute dated 10 July 2022 and, as always, shared on the ADNKronos channels.
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