How to pronounce Frisella

In the International Phonetic Alphabet it is /friˈzɛlla/. In plain English letters that is free-ZEL-lah, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Frisella?

Frisella is a bread or pastry of Italy. Where it comes from: Salento and Apulia. People usually eat it at lunch or dinner and as a snack. Its main ingredients are wheat & flour and vegetables. It tastes fresh.

Where Frisella comes from

Frisella is one of 141 signature dishes of Italy on this map. See all dishes from Apulia.

• Orecchiette con cime di rapa orecchiette con le cime di rapa · Noodles & pasta · Bari (Apulia)

  Orecchiette, "little ears", are small, round, slightly hollow pieces of pasta made by hand from durum wheat semolina and water.

• Panzerotti · Street food · Bari

  Panzerotti are half-moons of soft bread dough stuffed with mozzarella and tomato, and sometimes ham, deep fried and eaten very hot.

• Burrata · Snack · Andria (Apulia)

  Burrata is a ball of fresh mozzarella with a soft centre of cream and shreds of cheese, called stracciatella.

• Taralli · Snack · Apulia

  Taralli are small rings of dough made with flour, white wine and olive oil, boiled briefly and then baked until crunchy.

• Pasticciotto · Dessert · Lecce

  The pasticciotto is the breakfast pastry of Lecce and the Salento: an oval shell of shortcrust pastry made with lard, filled with custard and baked until golden.

• Patate, riso e cozze tiella barese · Rice dish · Bari

  Tiella barese, or patate, riso e cozze, is a baked dish from Bari of potatoes, rice and mussels in layers, with onions, tomatoes, pecorino, parsley and garlic.

Food of Italy

Dishes like Frisella in other countries

Same type of dish and similar main ingredients as Frisella:

• Soparnik · Bread & pastry · Poljica (near Omiš), Croatia

  Soparnik is a thin, round pie of Swiss chard, onion, parsley, garlic and olive oil between two sheets of unleavened dough.

• Spanakopita σπανακόπιτα · Bread & pastry · Greece

  Spanakopita is a pie of spinach, feta, herbs such as dill and spring onions, and eggs, wrapped in layers of filo pastry brushed with olive oil and baked until golden.

• Smørrebrød · Bread & pastry · Copenhagen, Denmark

  Smørrebrød means "butter and bread": a slice of dense rye bread spread with butter or fat and topped with toppings piled high, eaten with a knife and fork.

• Banitsa баница · Bread & pastry · All Bulgaria, Bulgaria

  Banitsa is a pie of thin sheets of filo pastry layered or rolled with a mixture of eggs, yogurt and crumbled white brined cheese, sirene, then baked until golden.