Fresa 'cconzata isn't just bread; it's a testament to the enduring spirit of travel and tradition.
From its humble origins to its widespread presence across continents, this type of flat dry flat bread has woven itself into the fabric of culinary history.
Fresa Bread, also known as fresella, fresina, frisiceddha, spans centuries with tales suggesting its presence alongside military Crusaders and keeping fishermen company during days at sea, or as a loyal travel companion for emigrants embarking on new chapters of their lives.
When loved ones depart, they're given bags filled with this hearty bread, offering nourishment for their journey.
Fresa is associated with the exploration of new horizons while still offering travelers the warmth and comfort of home. Fresa holds more value than mere sustenance; it's a sensory journey that intertwines textures and smells, evoking cherished memories while serving as a steadfast connection to our roots—a way to carry the warmth of home wherever we go.
Visually, Fresa is a round loaf, varying in size, with a tough exterior. First as whole wheat bread and then sliced and dried to perfection. It's a labour of love that results in a loaf that's both sturdy and comforting.
Lightly moisten one side of the fresa with water, allowing it to soften just enough to absorb the flavours that you will load onto the bread, such as a vibrant tomato salad generously seasoned with basil, oregano, chili, and a drizzle of olive oil. Once ready, pour this fragrant mixture over the bread, letting the flavors soak in.
Fresa serves as a tangible link to the past. It's not just food; it's a taste of home, a reminder of the landscapes and flavours that shape our identities.
Serves 4
- 1 Tre Mari wholemeal fresa
- 400 g (14 oz) tomatoes
- 5 basil leaves
- 1 tsp Calabrian wild oregano
- 5 tbsp extra virgin olive oil
- salt, garlic
The best way to enjoy it is as fresa 'cconzata, meaning with fresh tomato and basil.
Pass one side of the fresa under water a number of times and then let it drain. Some people, however, prefer to leave the toasted bread in the water and remove it only when it starts to crumble (as suggested by one of the conjectures about the origin of its name, from the Latin frendere, meaning to grind small).
Separately make a tomato salad, using Belmonte tomatoes if possible, and season them generously with herbs: basil, oregano, half a garlic clove chopped small, chili, salt and oil.
Pour over the bread and serve.
