The Apulian friselle are a great dish, tasty and fast. The friselle have an ancient tradition: they were in fact considered the bread of the crusaders, when they had to leave for the Holy Land from Otranto, Taranto, Santa Maria di Leuca and from the other Apulian ports. Even farmers and fishermen loved to eat friselle: they dipped the frisella in sea water and shared it with oil and tomato. Even today, this recipe, although adapted, preserves the unique goodness of the healthy and genuine natural products that at the same time know how to be inviting and tasty. This dish has become famous in most of Italy, used as a meal or very welcome as an aperitif.