Our FAVORITE Italian Snack Sounds Like a Joke. It Isn't.

#recipe #friselle #paneduro
If I were to tell an uninitiated person what my favorite southern Italian snack is, they would likely think I was making a deeply sarcastic joke. It's no joke, though! It delicious, addicting, but certainly strange for the uninitiated. Today, Eva's sharing how to make it and (more importantly) how to eat it.
So what's on the menu? Stale bread and water.
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
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[@PastaGrammar]

Let us know if you have any interesting ideas for what to put on a frisella, we'll give it a shot!

[@Shauma_llama]

I have a stale French loaf right now, I'm going to try this tonight.

[@kingboarhog]

Looks like it needs Ketchup! (I'm absolutely kidding, I'm sorry.)

[@marycirimele9172]

We make ours with a bit of salt, garlic powder (or rub garlic on it before wetting a bit under a slow drip of water), then we add on oregano, Calabrian paprika, and a generous amount of olive oil. Garlic, oregano, salt, paprika, oil. Basta! :)

[@chdreturns]

​​​@dixienormus1619Ah you must be part of the TikTok generation... Learn to grow an attention span. You might learn something from longer content. I want longer content, 20 mins is too short.

[@Shauma_llama]

Umm, this may have worked with the bread that Eva specifically made for the purpose may work, but it didn't for me with an old french loaf and a rock-hard bagel. The french loaf quickly turned to mush, although I sorted salvage half of that piece. The bagel worked better, but I couldn't get over the texture, consitency, and taste of "I'm eating wet bread".

[@sisifaspillius1478]

We have a very similar 'snack' here in Greece: dakos. It's made with twice cooked rusks (either whole meal or white), dipped in water and then topped with tomatoes (I grate mine for extra juice), feta, oregano and lots of olive oil. My staple lunch during the summer!

[@jacoposangiorgi1646]

Good to see we have much in common🎉😊 salutations from Italy

[@mard9802]

Friselle rule. My mom was Pugliese and she made these all the time. They were perfect. And so was she

[@Piggelgesicht]

Awww, so sweet!!

[@ossoduro7794]

Eva is a strong contender for "Best Hair 2023"

[@steeleru7burgh903]

I love her hair!!!!

[@philoctetes_wordsworth]

She is in fact a goddess. I see her as Artemis, with her eternal lover, Orion.🤗🤗🤗🤗🤗🥰🫶🏻🫶🏻🫶🏻💋💋💋🇺🇸🌸Only this time, they get to be happy.❤️‍🔥❤️‍🔥❤️‍🔥

[@Dearthvader2]

Amazing. Epitome of Femininity.

[@Piggelgesicht]

Best hair of the 20s

[@conniethompson4605]

Love love love the hair and the energy

[@lynnep6532]

As a child, our family had fresh Italian bread delivered to us daily. Once the leftover bread got stale, my grandmother would cut chunks of bread, lightly moisten it with water, then drizzle olive oil, sprinkle a bit of salt and oregano and toast it in the oven. That is as close as I got to your recipe, but it was a great snack. Thanks for sharing. I learn so much of where our family's recipes came from from watching you.

[@marycirimele9172]

This is how we did it too! Salt, garlic powder, oregano, oil, and a bit of Calabrian paprika!!

[@steveschmidt5156]

I still do something similar with stale French bread.

[@annaparello1193]

We do the same but a little differently. We rub a garlic clove over the hardened bread, then moisten the bread with water , then drizzle with wine vinegar and extra virgin olive. It's really a treat! My parents and I are from Calabria now in the USA. So glad to have your channel!🥰

[@lynnep6532]

Oh, yes, how could I forget the garlic lol! Thanks!

[@hajotge12]

YES! That is the real recipe - use old, dried bread (instead of the laborious way of really preparing it as "stale bread" as a real thing). Then this dried bread is the best for "Semmelknödel" and for "Arme Ritter" in the German kitchen. You just don't get the same taste from these dishes with dried or fresh bread. (There is a possible explanation for this difference: Starch molecules crystallize over time and that will make a difference between fresh and old bread. But that is just my guess. The better taste of Semmelknödel and Arme Ritter when old, dried bread is used: Everybody can test it. Try it in an A/B test!)

[@trezonasteve]

Mind blown. We’ve seen friselle in every Calabrian market since we’ve been in since 2004 and never bothered to ask what all that “stale bread” was for! Move over potato chips, this will be our new happy hour snack from now on!❤

[@JeffreyCoolwater]

Well, you finally hit home. I was 28 y.o. when my mother died. Some time after that, my dad, who was Ukrainian, renewed an acquaintance with a boyhood friend of his now 36 years later, who was also Ukrainian. I used to drive my dad over to his old friend's house. And I developed a close friendship with dad's old friend's wife, Mary, who was a beautiful little old Italian lady (she would introduce me to her extended family as her "adopted son"). One of many treasured Italian recipes she made was "hard bread"! We would wet it and then put it in with a soupy bowl of braised, garlicky escarole, tomato, olive oil, and white beans sprinkled with salt, oregano and red chilli pepper. Indescribable textures and so delicious. Thanks for jogging that fond memory.

[@catherine3543]

Stale bread & water brings to mind, “Prison Food.” Only Eva could turn prison food into 5 ⭐️ cuisine. Thank you both for all that you do❤

[@AnneluvsKatz]

😂

[@davidy22]

Lobster was prison food

[@krisfrederick5001]

"Because there is no better tool than your hands" That was poetry in culinary motion and applied to every form of artistry. As a songwriter I heard that, as a painter, you can feel it. That was beautiful. Profound and simple. That's the point of art.

[@Nancy-nn2tc]

Newfoundland has a tradition of soaking hard bread in water to make a side dish called brewis. Hard bread (hard tack) was traditional survival food on ships. It’s inedible until soaked overnight,unless you want to break your teeth. Hard bread is still sold in grocery stores under the Purity brand, and restaurants serve fish and brewis as an alternative to fish and chips.

[@conniethompson4605]

My nona was the village baker so when she came to Canada my dad made her one of those big wooden tubs to mix her flour and she also had this wooden “thing” that I’d sit on so it didn’t move and it had a wooden handle that lifted up and down to kneed the bread. Can you see if there’s one in your village I’d love to see that again. My most favourite topping would have to be both roasted peppers and I also loved the plain olive oil salt and oregano. So yummy. Thanks Eva

[@valf156115]

In sicily the wooden tub is called maida or maidda i believe

[@gracehesketh9928]

I'm from Calabria, Have crossed the Strait of Messina. We called the wooden trough, "Madia" (Mayia). So many memories. God Bless Calabria.

[@angelaberni8873]

NoNNa !!!

[@darianroscoe1017]

I learned growing up NEVER waste bread in any form. Even when slicing bread, and those little crumbs are left behind, we'd put those crumbs in a container with a loose fitting lid and save them on the counter or in the pantry...over time they add up. When soup is made, those crumbs go in the soup for texture or thickening. I can see how this way of eating the stale bread could be a lifesaver and minimize the waste seen so often. Edit: Yesterday, I poached a chicken, then overnight I cooked a HUGE ham bone with lots of meat in the chicken broth in the Crock Pot, then today put soaked white beans and a package of mixed lentils in there to cook, lastly around noon adding eight stale and hard-as-a-rock buns chopped up fine. I love nicely thickened bread soup, even good in the 91º heat of Summer. Well, better in Winter, but it was good nonetheless.

[@bertibear1300]

I am homesick for Sicily !

[@piscleolib5906]

Domenica was so wonderful. Inspiring. I am still learning the art and she does it so effortlessly. I will keep at it!

[@AmyLSchulte]

Eva’s “happy food face” is my goal when I cook.

[@pollysshore2539]

I know! It’s fantastic.

[@robinthce]

I am totally making this bread today! 🎉 Thank you for featuring our dinner, too! We were sitting there watching this video, and AHHHHHH! There we were! ❤😂 Thank you, Eva and Harper! Love you guys!

[@aris1956]

22:27 I just realized that it is really you here ! 👍 😀

[@robinthce]

@@aris1956 They inspire me every week!

[@nancystinger7393]

My father came to New York from Calabria. He was happy sitting at the table with a loaf of Italian bread and cheese to snack on . Every time I watch your videos you bring back so many precious memories. ❤️

[@theresaromeo5484]

That's because growing up that's all that most of the older ones had. They made the best out of things.

[@alan11121959]

Calling it "stale bread" is a misnomer in my opinion. It is a hard bread similar to lavash, where it is baked dry, like a cracker or rusk, to intentionally remoisten again to make it pliable. Many cultures use this technique. Thanks for sharing this!

[@aris1956]

In fact it is completely wrong to call it “stale bread”, because this kind of bread is just made to be like that. While normal stale bread is a somewhat old bread, which is already several days old. There is a big difference !

[@MultiJay10]

It’s called stale bread “pani duru”because of tradition.

[@keppela1]

Eva: "If your stale bread is fresh, it's one of the best things you can have." I love it ; )

[@leeleezuni9094]

Omg you are my childhood! We grew up eating this often bc when we came to America, we didn't money, so my mom made bread then cooked it again in the oven. We called it Fressa. Frey-za. In her consenza dialect. My favorite way was dipped in water, then drizzled with homemade vinegar. I made it for my kids this past weekend and it's instantly a family favorite. ❤❤❤ All your Calabria recipes. They make me cry from happy memories.

[@HopeLaFleur1975]

This was our holy grail of snacks by our parents. In fact we used to rub garlic and vinegar. That was our favorite ❤❤❤...exceptional. 😋😋😋😀

[@TheBeckyLewis]

My Calabrian grandmother used to give me a chunk of her homemade (stale) bread moistened with water as a snack! This recipe isn't weird to me at all! Very nostalgic! We also used to have friselle but they pronounced it "frisene" and it had fennel seed in it.

[@SpazzYSabS]

My father always made la cialledda when my mom was out on errands the man couldn’t cook for his life lol. It was pieces of hard bread mixed with cut up tomatoes oregano evoo water and salt ! It was delish … my dad was from Puglia ❤️

[@gracehesketh9928]

As a little girl, living in Sinopoli, Reggio Calabria, my Grandmas and my Mom, Ippolita, would bake bread in the giant wood burning ovens. They then would make "Frisse", dried bread, that we would soak in water to soften, drizzle with our own olive oil and oregano. Best snack ever. So glad I found you, Eva and Harper. Your Videos make my heart warm with joy. I've so familiar with a lot of the places that you describe. I can't express, enough, how much I love you both, and your amazing delicious recipes. Grazie mille.

[@teresamoscatiello]

We had them all the time growing up, with eggplants under oil, cannellini beans, tomato’s….all fixed with olive oil, fresh garlic yum. But no one makes them from scratch we all buy them from Italian specialty stores and Italian bakeries.

[@mas2988]

This video brought back so many child hood memories ..my nonna and mama always made this pane duro it was sooo delicious so simple squashed tomatoe with oil salt basil and chillie..we called it pane bangato..sending love from Austra lia ❤

[@arlenerodriguez4314]

WOW!! Honestly, I could NEVER EVER get bored of you guys. As usual Eva keeps me interested with her cooking skills and education on what she is making. Always so inspired. This video was AWESOME to say the least and DAMN, you were not exaggerating. The bread esp together with toppings looks so DEEE-LICIOUS!! BTW, I was fascinated by Domenica. My goodness, she does it in such big volume. It takes true strength to do that and all day. THANK YOU for all you share with us.

[@Anna-p9v6g]

Brings back so many wonderful memories. My parents were from Caserta and mom always made friselle every summer and we enjoyed them with tomato salad. So simple and so amazingly satisfying!

[@tookitogo]

My Italian ancestors came from Caserta, too!!

[@huggledemon32]

Ironically , this is a perfect recipe for me- because I have chronic pain and mobility issues, I can’t do alot of cooking at one time- but here it’s like small bursts, with lots of resting between- so while the dough rests, so can I!🤷‍♀️👍🏻😂🥰

[@kathleenclark291]

Watching your content is not at all a cooking show!! To my complete happiness it is a journey of two fabulous people. The content everything there is to love about Italy. The food, sights, smells, places and people. Your content USA or Italy so very special. ❤❤❤

[@mellacp4993]

I am first generation here in America. I grew up eating this!! I love it so much!! Thank you Eva for sharing!! I love watching you 2! ❤️

[@newsoulsam3889]

I'm sure you guys get tons of comments like this, but you deserve all the subscribers and more. Your guys' passion for food is infectious, and you also make preparing food so approachable. This channel is just as much a channel about culture as it is about food and recipes. I'll still be watching when you guys are at 1 million subs.

[@beesknees5913]

All my life we've done this same thing with old bagels. The bread has a different flavor, and it is always delicious.

[@sevenandthelittlestmew]

My grandmother dipped stale bread in milk to soften it. We’d have it with sugar and cinnamon for breakfast or savory with whatever grandma had in the fridge, like liver sausage and onion, or tomatoes and onion, with salt, pepper and oil on top.

[@ehmzed]

I've never heard of this but in Tuscany we use actual stale bread dipped in water to make panzanella and it's great. Of course other than water there's also salt, olive oil, balsamic vinegar and anything you'd put in a nice fresh salad. I'd love to try these friselle someday. I love bruschette and these seem like a fun variation of them!

[@aris1956]

In Toscana non avete mai sentito parlare di Friselle (o anche a volte chiamate Freselle) ? Sono famosissime io direi in quasi tutto il sud Italia.

[@rosannashe6313]

I love friselle ... one of my fav things to have for a nice cool, light lunch in the summer with fresh tomato, olive oil and fresh basil

[@virginiatrujillo8221]

Watching your channel has completely changed the way I cook and how I think about the products I purchase for cooking. I have learned so much! I really enjoy your channel. Bravo Harper & Eva! (Those remind me of bagels.)

[@OneAdam12Adam]

Thank you for this! Wish I was in Italy there with you. I'm retired and considering buying an old home there in a small town. I would like to help renovate a house that's fallen into disrepair. Still in researching phase.

[@lupolun]

I have been watching you guys for a while, Eva seems to be this centurys strongest contender for cook of the world. Just look at her preparing the meals. Everything looks easy and natural - a true mark of a real champion. And her eye for deatails. Amazing. You shuld know that I am a very, very pcky eater. Love, Always.

[@sooz9433]

🤤 ♥️ Thank you Eva and Harper for another fantastic video experience! (The Mr. Rogers touch was pure genius!!😂)

[@teresapavoldi3535]

Looks amazing! Very similar to the Greek barley rusks that are rehydrated in the same way. Delicious.

[@sazji]

This kind of hard bread is really popular in Greece too, especially in Crete (it was under Venetian power for quite a king time, so who knows where it started? Maybe just a natural thing people came up with in order to avoid waste.) It was pretty much everyday bread for average people. It can be whole wheat, rye or barley, or combinations of them. They call them "paximádia." When you wet it and add tomatoes, onions, olive oil etc. it's called "dákos." I never saw the tuna one, but I'll try it now! It truly is a dish that doesn't sound great, but really is good!

[@mhermarckarakouzian8899]

You need to double (or half) the amount of yeast if you’re using dry (I forgot the conversion, but Bruno Albouze has it on his recipe for croissants). For Canadian viewers, in Toronto, you can find fresh yeast at Lady York foods on Dufferin (in the cheese and meat section). I’ve looked far and wide and, in 30 years, this is pretty much the only place I’ve found that carries it. In Montreal, it’s easier to find. I’ve seen it (seasonally) at the IGA in Alexis Nihon mall in the prepared foods section near the entrance.

[@killianmmmoore]

Half the amount of dry to fresh, asked before and eva happily confirmed So 2g dry yeast for these friselle for example is 4g fresh

[@nancyhagstrom4672]

Hi Eva & Harper, I am from Bari, but now live in Australia. My would make this all through summer, love it, but we called it "Pane al'acqua". No matter the name it was awesome. Thankyou for bringing back great memories💖

[@roseconklin5392]

Thank you so much Eva and Harper for this Friselle Bread Recipe and for letting us enjoy Domenica creating an authentic version!

[@barbaramiller349]

I love spending Sunday Mornings with you guys! As soon as I am up, I sit down with my breakfast and watch Pasta Grammar. My breakfast soon starts tasting like sand 😂. I want what you’re eating every time! Then I pout! 😂. Thank you for making my Sunday mornings special! ❤

[@I_photo_da_street]

My Sicilian children love this! By the way I am researching my great grandmother nationality. She had the same accent as Ava. I believe she must have come from the same town more than 75 years ago! Seriously I have several family members who have emigrated from Sicily and the accent is different from Ava. Anyway thanks for all the videos you have reenergized my favorite Italian dishes.

[@aris1956]

The Calabrian accent differs very well from other regional accents. Then of course every region, but perhaps we should say every city even in the same region, in Italy has its own accent. Of course, this we Italians can easily recognize, because a foreigner is hardly able to distinguish one accent from another.

[@francesbona1682]

Beautiful my grandma would make this for her sisters and it was heavenly ❤

[@giuseppesmirne5578]

My favourite topping for friselle is : salted anchovies, red vinegar, oregano and extra virgin olive oil! Top 👍🏻

[@dodelphi]

As a Calabrian now in Australia, I can still attest to the pure eating pleasure of this bread. In fact I make a batch every few months! One of life's greatest food sensations.

[@lilianafiorino8257]

We are from Calabria and live in Canada now. My mother always made and had friselle in the house. My favourite way to eat it was making a hot chocolate and dipping pieces of the stale bread in the hot chocolate. Yum!

[@Anthony-d1d9i]

As an American whose grandparents came from Italy (Salerno) this to me was one of my childhood comfort foods! Thank you for introducing your audience to this. Un 'Abbraccio!!

[@als.2983]

You transported me back to my 8 year old self. I just came through the door with my little brother. We lost our soccer game and my Mama says (in Italian), "Come sit down and eat your friselle." Delicious snack.

[@cheryl8466]

I'll be honest, I was SO turned off by the idea of soaked stale bread. But then I tried it.. One of my loaves of fresh bread got SO stale. I tried to save it by soaking it and allowing it to sit in a warm oven. I was kind of experimenting with it. I was shocked how little water actually absorbed into the bread. And I had it plunged in there for a while. It was almost as if the bread repelled the water a bit. I think we automatically think of soggy bread when dipped in anything, and that's because we're used to dipping fresh breads. Also, I love America.. but I will admit that the Wonder White bread everyone grew up on is not the best... So being an American.. when talking about soaked bread, our mind immediately goes to the gross soggy sandwiches we've come across. It's practically ingrained into our minds.

[@olgasampis9745]

I love this couple The same so much love and passion to each other, that transmute to their food!!!

[@AnnetteElasi]

We grew up on this and now my daughters love this pane duro wet with olive oil and grated pecorino or Parmesan cheese. Yum 😋 by the way Eva we are practically neighbours my family is from Arena❤Such a beautiful part of Calabria ❤❤❤

[@jmnindfw]

I grew up with a version of friselle called biscotti. It had a very spongy texture when rehydrated. During Lent, we often ate pane duro (stale bread, as described by an Italian commenter). It was topped with just beans and its liquid that would rehydrate the bread, garlic, salt, and parsley. It's still one of my favorite things to eat.

[@rosalindaquino5450]

I was reading your comment and like a flash I went back to exactly what you described. It was so delicious. Sometimes there was even escarole added to the beans to put over the stale bread! Memories and sooo delicious. Thank you!

[@roccosisto8196]

How wonderful to see this recipe. Truly simple foods are the best. Coming from Bari our family would have this on a Saturday night for some reason. In our dialect it was called pan shaquad which translates to rinsed bread. So great to see the original being made and enjoyed!

[@janetmackinnon3411]

This is perfect peasant food--economical, practical, imaginative and delicious.

[@jessicak2361]

My university room mate was Greek and her grandparents used to deliver us huge bags of this. Obviously I thought it was crazy at first but then I quickly converted! So good. So so so so good. With fresh olives from their farm? Yes please.

[@dezezzful]

I should have never learned how to make pasta from a Calabrian! I can't stop making it. I've made so many ppl extremely happy with several of your dishes. Thank you!!

[@twentyonetwos3967]

Your channel is amazing!!! I have never seen such authentic traditional food presented so beautifully. Makes you want to migrate to Calabria (for a year at least) or marry a Calabrese wife. Thank you guys!

[@tonip9844]

Def making this.... We always would buy this at arthur ave. My favorite dinner after a long hard day at work. This is such a great video. Thank you!!!!! Italians know how to make a meal out of the simplest ingrediants, I am so blessed to be Italian.

[@jeromecalderone4526]

Yes Yes Yes you cant imagine how happy this makes me My grandmother use to make this when I was a little boy back in the 70s I never knew what it was called and thought I would never have it again. I will make this in honor of Rosa from Portichi ! You have a lifetime sub/fan now

[@jojomarie5218]

Sounds like the reverse of toast. Crispy on the outside, soft on the inside. Bravo

[@samberg1477]

I looooveeee when Eva smiles with satisfaction ❤️❤️❤️❤️ I just love that!!

[@StephenSmith-ge1qf]

Love these. I buy the friselle because I'm too lazy to make them, but for summer food they're unbeatable.

[@aris1956]

Even most of us Italians buy them here in Italy. ;)

[@RyanTeo]

Looks really delicious! Thanks for sharing 👍 Not sure if you have tried "migas" (Spanish and Portugese), which is another use of stale bread. The stale bread crumbs are fried in olive oil with a variety of spices (garlic, salt, pepper) and toppings such as bacon or chorizo. It is normally served as breakfast or a starter. There are many variations of the dish and it comes down to personal preferences.

[@QueenNemesis327]

That crunch at the end...I love crunchy bread ❤

[@theresanatalie6322]

I was born in Calabria, in a town called Satriano. I remember one of our treats was a slice of homemade bread, topped with sugar water. It was simple but so good!!

[@evgeniapshenichnova4289]

Can't wait to try this recipe! Thank you Eva and Harper for sharing it. If I could add one note it is: Semolina flour is actually "Semola" flour i.e. semolina rimacinata which is twice milled semolina flour.

[@RalphTorchio]

Grazie Eva and Harper. This video brings me back to my younger days with my nonna

[@a.sarnelli]

Whenever I go to Italy to visit my relatives, I always come back with my suitcase full of pane tuosto, or pane biscottato in napoletano. It is my favorite! 🤤😍

[@cynhanrahan4012]

I did not click off. My family is from the American south and we utilize stale bread all the time. No food waste. It's a sin. This looks delicious, grazie.

[@yllejord]

Yes, this is amazing. We have the same in Greece. The most famous one comes from Crete and is called dakos, but every region has their version of preserving bread by drying it and then eating it in a delicious way.

[@roseprocopio9526]

I’m thinking I’m jealous of the two of you eating that amazing food. Love you both.

[@ps5801]

"But we need to be strong." It takes me forever to watch these videos because of Eva's offhand comments. I start laughing, miss stuff, and have to back up and see what I missed. So here's a question for Harper: Is Eva as funny in Italian as she is in English?

[@PastaGrammar]

I would need to be much more fluent than I am to answer that! 😂

[@killianmmmoore]

@@PastaGrammar you guys are best. If ye ever upped your channel to include premium eg subscribers could view content early/see extra scenes etc it would be first on my list 😀

[@aris1956]

@@killianmmmoore Better as it is now, no need to make people pay.

[@killianmmmoore]

@@aris1956 still have original free I just mean I'd pay a subscription for extra content

[@GamerSuper91]

@@PastaGrammar eva farai il migliaccio napoletano? quello classico?

[@violettaporrazzo4199]

This is absolutely delicious!!!! My grandparents had these in their Bakery!!! My favorite!!!!! ❤❤❤❤

[@Subgunman]

We have something similar in Crete but when we wet the bread we use fresh cut tomato’s on top, oregano and feta cheese and then topped with olive oil. Usually the traditional bread used is made with barley, when the small loaves are done baking they are split in half and recooked in oven overnight to dry out completely. A fantastic feast!

[@crankiemanx8423]

We call this "biscotti di pane"...my nonna used to break it up & have it for breakfast with warm milk & sugar sprinkled over the top & eat it as you would a breakfast cereal.i also do this from time to time.but my favourite way is exactly how Eva made it.

[@gingercapobianco2668]

I saw a new pasta from Barilla at the grocery store today. 1 ingredient, bronze cut. Way to change the world Eva❤👍 or corporate America. You go girl.

[@pinsandneedles4020]

OMG! Barilla is the worst pasta out there. I can't stand it. I'll make my own if that's all there is. It's the farthest thing from Italian flavor I've ever had and it's so heavy. Terrible!! Hard to find good pasta in the grocery stores but I like Colavita if you can find it.

[@ZeeWatcher1000]

In Libya they break the stale bread into the 'toppings' (Tuna etc) and then then mix and squeeze by hand. It's a favourite lunch during hot days. Satisfying yet doesn't warm you up, in terms of heat. I love spooning into my mouth at the beach for lunch!

[@royalnag6690]

So Happy to stumble over your channel, I usually cook mostly Indian food but Eva has became my new favourite chef the wife is happy she loves Italian cuisine

[@antoniobroccoliporto4774]

I love listening to Calabrese...reminds me of my Mom & grandmother...my family would make the friselle with just a little bit of vinegar, olive oil, oregano and chopped tomatoes. Delicious!

[@larrybuccellato4983]

THIS REMINDS ME AS A CHILD My MOTHER CUT Up STALE ITALIAN BREAD PUT BUTTER On the SLICES And IN A BOWL PUT SOME COFFEE. THANK YOU EVA😀

[@Seralynnlewis]

My ex-mother-in-law was from Naples and she ALWAYS made Frizelle's with tomatoes... and yes, I thought it was weird at first. But it is WONDERFUL and SO delicious!!!

[@laurapavone3513]

Compliments to Domenica on her knowledge and skills 👏👏👏

[@josietorres7166]

My family is from Croatia so we would do a (pashameta, that’s what it’s called where I’m from) stale bread in milk and honey. So good!! We also used to soak it in wine. Thank you for the fond memories of my Nona

[@blakebella2273]

Yes, the Italian markets do carry the imported friselle, and they are a bit smaller than Evas. Looking at all the toppings I'm nit only salivating.. I am positively DROOLING 😄 The Italian tuna is so much tastier.👍 Since I'm trying to cut out all carbs 😫 for health reasons, I do mix the tuna with ALL the other ingredients, and WOW 👍👍👍 Thanks for making me hungry at 5 in the morning.. 😁💖

[@hulahop5655]

Here in Polonia 😊 our national summer salad is tomato, onion, pink Klodawska salt, pepper and a drop of olive. Fantastic stuff. By the way, come and visit Wieliczka

[@PhoenixBeI]

Harper reminded me of an interaction with my American wife. She was going to get rid of old, hard bread because it was old and hard. I stopped her, put water on the bread, and shoved it in the toaster. She was shocked as to how the old, hard bread became a scrumptious toast with a crunchy crush and a delicious softness inside. Yup, a trick that many Americans don't know about. 😉

[@DovidM]

It also makes great French toast.

[@JanetCaterina]

This was educational, thank you! Never heard of this before, but I have always liked to eat stale bread!

[@pw2883]

Hi Eva and Harper! I love it when you take us off the beaten path to meet locals such as Dominica. I believe I spied her in bare feet at 19:59 - how absolutely authentic!!!

[@theresamimnaugh1190]

This video brought back an amazing memory to me. I remember when I was little (a long, long time ago) my mom would give me pieces of this dipped bread with a bit of oil to chew on. She later told me that it was the bread I cut my teeth on and that soft bread was too easy for kids to choke. Seeing this video, I can almost taste it again!!! Wow🎉

[@RustyDust101]

As a German I have absolutely NO doubt that this is amazing. You had me in the intro with a snack based on bread. A good German bread can be treated the same way. If you want to, after soaking put it back into the oven for a few minutes to toast/warm it up, then top it with the spread or topping of your choice. Obviously olive oil isn't produced in Germany, but we do get some great Italian, Greek, or Spanish olive oil extra vergine here as well. I was munching on some bruschetta while watching this, just to sate my cravings for something similar. 🤤😊

[@MarcusAgricola]

I just admire how you guys show and preserve traditions... I hope to once try the real deal myself!

[@marylanna1386]

Eva, you are absolutely correct. I made them last week but didn’t know to dunk then in a bowl of water, I ran them under the faucet. Your method is way better. I made them with tomatoes but wish I had all three kinds. My fav will be potatoes and peppers. thank you so much. Ps. I bought my hard bread at the store but yours is tops. ❤

[@primategaberocco]

Eva's "pippi patatti" was my late mother's, and is my favourite comfort food. From next door to Dasa, in Acquaro. I'm lucky in Australia to have Calabrian importers that bring in dried bread from Calabria. 👌🥃🎉

[@pattiporco8598]

Oh my goodness. I just discovered your channel and I love it. My dad was born in Carolei and my grandmother made these all the time. I've been looking in our local Italian shops for them since I didn't know how to make them. Of course, they are never the same when you buy them in the grocery store. Now I will have to try to make them myself. Thank you!!!!

[@geznico2082]

Love pane duro.. I'm a Calabrese living in Sydney Australia and I have grown up with it.. mainly have it with diced tomatoes oregano olive oil and salt. The other favourite way to eat it is with coffee and milk as breakfast... yum

[@AussieAngeS]

I remember eating this type of bread when I was a child, mum used to put tomatoes, onion, garlic and drizzle olive oil with dried oregano 😍 it was amazing.