Mozzarella di Bufala with Friselle and cherry tomatoes (http://it.wikipedia.org/wiki/Frisella)

DIFFICULTY: Easy
TIME PREPARATION: 10 minutes
TIME COOK:
EQUIPMENT: Knife, chopping board, bowl
CATEGORY: MAIN DISH, APPETIZER

INGREDIENTS x person
4 / 5 cherry tomatoes per person
2 slices of buffalo mozzarella
Half frisella per person
Fresh chives (to taste)
Black salt (maybe another salt)
Extra Virgin Olive Oil (www.gigliobiancousa.com)
DIRECTIONS
Dip the "friselle" in cold water for 1 minute
Place on a plate
Cut the tomatoes in half, season with salt and add the chives and oil
sprinkle with frisella modorini and place the slices of buffalo mozzarella
Add a little oil
HISTORY OF PRODUCT Simple translation done by me. Taken from Wikipedia (see link in title)
Before the war, the frisella of wheat flour was reserved for only wealthy tables and a few other celebrations. The poorer sections of the population consumed friselle of barley flour and mixtures of barley and wheat.
The frisella can be stored for a long time and this made it a viable alternative to bread, in the periods in which the flour was more scarce. In Puglia is also known as the bread of the Crusaders as they favored the catering and travel of the Christian troops.
In the past they used to bathe in Puglia friselle directly in sea water, and consume only seasoned with fresh tomato, pressed to release the juice.
The shape is not the result of a research design or chance, it responds to specific needs of transport and storage. Friselle were strung on a cord whose ends were knotted to form a necklace, it was easy to hang for easy and convenient transport and dry storage. The bread was a high frisella travel, hence the use of soak in sea water by fishermen, who used it as background for the fish soup or mussels, food during the regular fishing trips that lasted several days .

In the tradition of Salento, in common with other traditions, they proceeded to the bakery on a regular basis, often in the roomy wood-fired ovens common or public. The intervals from the bakery could be twice a week to more than quarterly, so the quantity of flour of one or more family members, could give substance to a mixture of 100-200 kg. In baking a small proportion (20%) had a piece of soft bread to be consumed in the first few days, usually by cutting into slices. Many are variations of fresh bread dough often associated with the presence of black olives, pumpkin, onion, etc.. or special processing (taralli, Pirie, etc..) for direct consumption without special seasonings added. The largest share of bread dough, however, was reserved for the production of friselle a longer shelf life than bread wheat, allowing intervals of bread more. At home the friselle were kept in large jars of clay (or districts capasoni). The Frisell, therefore, was not a pastry but wanted a basic foodstuff, often in contexts where the consumption of fresh bread was impossible or inappropriate. Salento in the tradition of baking "dry" is still preserved in a few small towns and families, often associated with growing their own wheat. Currently frisella and bakery business in various sizes and sold in packages wrapped in supermarkets throughout Italy.
In Bari and the surrounding friselle are often prepared at home while being sold in stores: soaked in oil, water, tomato sauce and a dash of wine and then topped with artichokes and lampascioni are welcomed by a gourmet dish. This culinary specialties, also served in fine restaurants, is defined in the dialect of Bari with the word in Italian that ciallèdde wafer becomes, of course not to be confused with the omomima pasta cookies and ice cream cones.

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