Cutter 'cconzata

Fresa is a bread for traveling. And it has certainly faced many journeys in space and time.
Fresa and the thousands of ways in which it is called: fresella, fresina, frisiceddha, is a bread that resists time and crosses space. It seems that the Crusaders used it during military campaigns and fishermen during long fishing trips. I myself have seen it leave a thousand times for distant lands: it is the bread that emigrants take away when they leave for the places where they have poured out their lives. There is a complex ritual associated with bread cutters and cookies. Generally, when emigrants return to those they "left behind", they bring them gifts - never show up bare-handed in their homes of origin! - and when it's time to leave, relatives and friends rush to fill large bags full of cutters and cookies with bread and oil, once closed in cardboard boxes tied with thick strings of string. The cutter is a sort of viaticum, the kind you carry with you to face the fog and cold of faraway places, a way to caress your soul when you wonder why you do many things. It is more difficult to face the unknown if our secret Ithaca was too beautiful. Leaving a land without beauty is easier than leaving a horizon that fills the heart at every glance. I am certain that there is only one home in everyone's life. We then spend our days chasing that memory, trying to reproduce those feelings. We look for places and objects that remind us of home, and especially foods that have that lost taste forever. Fresa is not just any food: it is the root of the heart eaten with the mouth. It looks like a round bread, of different sizes, extremely hard. It is in fact baked twice (it is therefore a bis-baked bread): the first time it is baked in the form of whole wheat bread (the most loved fresas are dark colored, even if they are made of white flour) and then a second one, after being cut in two halves, in order to let the residual water slowly dry. Fresa is left in the oven until the heat is exhausted.
The best way to taste fresa is cconzata, that is "fixed" with fresh tomatoes and basil.
Pass one side of the fresa under water several times and take it out when it is already in pieces (as suggested by one of the etymological hypothesis, from the Latin frendere, to reduce in small pieces).
Prepare separately a salad of tomatoes, perhaps the Belmonte heart tomatoes, and season with an excess of herbs: basil leaves, oregano, half a clove of garlic cut into very small pieces, chilli pepper, salt and oil. Pour over the bread and serve.

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