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February 09, 2007

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My husband is a second generation Italian/German. His youngest brother has been to Italy to visit relative. He says there are more Capotosto's living in American than in Italy any more. I wish I knew more about his family. This is wonderful!

Friselles at first do not seem all that special. Then suddenly, you can't stop eating them. They are really good with beer and a game on the TV. We keep ours in the freezer to keep them fresh.

What a beautiful photo! And maybe I just have to try these out. Could they be the same friselle that they have in Puglia but that are really dry and you soften with water?

Could be. I had read somewhere that they make larger friselle in the south as a sort of bruschetta. These you don't soak, but they are on the dry side. More crackery than doughy.

Whoa! I forgot how peppery these are! Or perhaps I screwed up the recipe as I often do. But what a blast from the past. And they're pretty easy to make (Miranda especially likes the squashing your thumb into them). Good with homemade vegetable soup. :)

Nope, if they're super-peppery, then you made them right. We keep ours in the freezer, so they're usually cold when we eat them, which cuts down on the bite. I've also made these with rosemary instead of pepper. Addictive.

I. my name is MARCO BELBUSTI and I come from Castelvecchio (Marche-Italy). I read your article and you can imagine my astonishment at seeing my name (belbusti) in your article. I would like to know more about your ancestors and the possibility to trace a family tree of my family (and your family!). Please write me if you can, you can find me on facebook http://www.facebook.com/marco.belbusti.9 or my email belbustimarco@libero.it. thank you. MARCO

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