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friselle

English translation: see below

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01:57 Sep 7, 2000
Italian to English translations [PRO]
Italian term or phrase: friselle
Cooking/baking:

I can't find this in any dictionary...I suspect that it's a fried pastry of some kind but I'm unsure of the correct term...can anyone help?

Thanks
Sarah Ferrara
Italy
Local time: 13:02
English translation:see below
Explanation:
"Friselle" are a specialty of Southern Italy, in particular the Puglia region. I do not think they are fried, they have the form of donuts, they are salty and are usually accompanied by tomatoes and eaten with some oil on them to soften them.

I think this term should be left as it is.

Hope it helps,
Saxo
Selected response from:

Carla Trapani
Local time: 13:02
Grading comment
WOnderful, thank you...
4 KudoZ points were awarded for this answer

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Summary of answers provided
nafrisellematilde
nasee below
Carla Trapani
nafrittella
Patricia Ferreira Larrieux


  

Answers


11 mins
frittella


Explanation:
Def.: cibo, dolce o salato, costituito da una piccola dose di pasta semiliquida, cotta o fritta in abbondante olio.
My garzanti dictionary translates: pancake, doughnut.
HTH


Patricia Ferreira Larrieux
Italy
Local time: 13:02
Native speaker of: Native in SpanishSpanish, Native in ItalianItalian
PRO pts in pair: 53
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33 mins
see below


Explanation:
"Friselle" are a specialty of Southern Italy, in particular the Puglia region. I do not think they are fried, they have the form of donuts, they are salty and are usually accompanied by tomatoes and eaten with some oil on them to soften them.

I think this term should be left as it is.

Hope it helps,
Saxo

Carla Trapani
Local time: 13:02
Native speaker of: Native in ItalianItalian
PRO pts in pair: 472
Grading comment
WOnderful, thank you...
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14 hrs
friselle


Explanation:
Yes, you should leave it as it is with a note. Friselle (here in the dialect from Puglia, while in Campania they are called "freselle")are simply made with whole wheat flour and water, salted and unsalted, and may have different shapes depending on the Italian region where they are produced (round with a hole in the middle, short rectangular, long oval etc)and size.They are usually eaten with tomatoes , basil olive oil and salt on top (anchovies, black olives etc. depending on the taste) and usually are soaked in water for a short time before dressing in order to soften them. The description might sound strange but I can assure you they are delicious.
Hope it helps.
Bye.

matilde
Native speaker of: Native in ItalianItalian
PRO pts in pair: 15
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