When time permits, I’ll devote a post to frise (FREE-zeh) and friselle (free-ZEHL-leh) — a type of crunchy bread, sometimes soaked in water, dressed with various toppings.
That’s one of the Pichierri granddaughters at Vinicola Savese (incredible visit, btw). She’s a heartbreaker!
Do Bianchi 
i used to LOVE friselle when i lived in ischia! they came in all shapes and sizes. My two favorites were topped with smashed cherry tomatoes, olive oil, and oregano (rigorosamente oregano, not basilico) OR tuna with ulive bianche. bring some home 2B! love you :)
We NEED friselle at home… I’ll try to bring some home with me picci wicci… can’t wait to get on that plane — with or without friselle — and wrap my arms around you… love you :)
You and Tracie need to have friselle with ricci pescati dal Mare…I had that treat one summer in Puglia from a boat and have never forgotten it.