As Italy’s flattest region, Apulia is perfect for growing wheat. This is what gives rise to the so-called friselle. These are round slices of bread made from durum wheat, which are topped with tomatoes from the region. The dish is then garnished with olive oil and seasoned with fine salt. In the past, the dish was known as a meal for the fishermen of the region, but today the simple dish has made its way into the menus of upscale restaurants.