Friselle of Bari
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Friselle are doughnut shaped savoury biscuits made from only from flour and a little olive and then oil, boiled and cooked in the oven, and left to dry out. The idea is then is to soak them in water, put them on a plate and cover them with cherry tomatoes, extra virgin olive oil and salt. They can also be used as a base for “ciadeddé” a kind of cold soup made with pieces of “friseddé”, cucumber, chopped red onions, a little cold water, extra virgin olive oil, salt and pepper.
In the old city the old tradition of fried polenta “sgagliozze” and fried dough balls “popizze” is still very much alive. Sgagliozze are small slices of polenta fried in olive oil, and should be eaten, straight away and piping hot. It is uncertain how or why polenta became part of the every day diet of Bari ( polenta is more typically found in the most northerly regions of Italy, Veneto and Friuli)
Instead popizze are savoury fried dough balls, made from a base of flour and water and fried in hot boiling oil. Also panzerotti are very typical, they are made from triangles of bread dough and filled with mozzarella cheese and tomato or with chopped meat, and then fried in oil.
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