Friselle
At one time, bread would be kept for up to eight days. But, even once stale, bread was never thrown away, it was eaten after having been toasted. During the winter it would be toasted against the brazier at home; in the summer, it would be put in the oven. Once ready, and then moistened with water, it would be eaten in various ways: with tomato and oil, like the modern "bruschetta"; or, even more modestly, with a sprinkling of sugar (thus becoming the so-called "bread, water and sugar"). This use, born of necessity, led to the frisella, toasted bread in the shape of small rings. It may be made with whole-wheat or durum flour, to which natural yeast and salt are added.

How to enjoy them
Moisten friselle with a bit of water, allowing them to remain crunchy. Add cherry tomatoes, extra virgin olive oil, oregano, and, according to taste, basil or rocket...
and buon appetito!

Crostini
These are a small, modern version of friselle, created for the friselle taste to accompany aperitifs, cocktails or refreshments.

How to enjoy them
Other than as delicious "bruschette", they may be garnished with Emmental and tomato, robiola (a soft Italian cheese) and prosciutto, or with fanciful toppings: pesto, mint, shrimp... according to taste and to the chef's wildest imagination. For a table where natural colours and flavours become a joy for the palate.

Taralli

In various shapes (such as nodini and treccine), they may be seasoned in a wide variety of ways, according to taste (plain, with anise, fennel seed, black pepper, chilli pepper...).
They are first parboiled and then baked. In the past houses did not usually have their own bread ovens and the taralli, once parboiled, were taken to the public bakery. When holidays were approaching, the village streets leading to the public bakeries were thronged with women balancing baking tins covered with taralli on their heads.

How to enjoy them
They are an ideal, light and tasty replacement for bread, as an accompaniment to other natural products: cheese, olives...
Naturally their delightful flavour may be enjoyed on its own, or accompanied, as a trusty old saying would have it, with a healthy glass of wine.