The frisella is a typical Apulian bruschetta of durum wheat semolina cooked in the oven in several steps because, halfway through its cooking, it is cut in half horizontally and cooked again. It presents itself with a porous exterior and a more compact and can be stored for a long period, reason for which in the past was a viable alternative to bread. It is a crunchy product that is soaked in water and seasoned to taste. The friselle line also includes croutons with the same qualities but without the characteristic central hole