Frise al peperoncino is a traditional Calabrian bread that is known for its spicy kick. It can be found in various towns and communes in Calabria, such as Tropea, Pizzo, and Reggio Calabria. This bread is typically sold in local bakeries, grocery stores, and specialty food shops in these areas.
One popular way to enjoy frise al peperoncino is to simply drizzle it with olive oil and sprinkle it with salt and pepper. Another common recipe is to top the bread with fresh tomatoes, basil, and a drizzle of olive oil for a simple and delicious bruschetta.
Frise al peperoncino has been recognized with the PAT (Prodotti Agroalimentari Tradizionali) designation, which signifies its traditional and cultural significance. The specifications for frise al peperoncino include using durum wheat flour, water, salt, and hot pepper to create the dough, which is then baked until crispy.
Sources:
– “Frise al peperoncino” – www.calabriatavola.com
– “Prodotti Agroalimentari Tradizionali” – www.politicheagricole.it