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ring-shaped rusks

Frise (or freselle, friselle, frisedde or fresedde) are twice baked rusks, like the Greek paximathia, and hard enough to break your teeth—unless you dip them in sea water, as they used to do in Puglia. Now they're more often topped with sun-ripened tomatoes, olive oil, fresh basil, salt, pepper and peperoncini shredded in oil.

Text © Dana Facaros and Michael Pauls

Images by: Alessandro Scarcella