Fresse (or Frisse or Grive)
Definition
Fresse are pork meat-balls prepared in the butcher's shop by mincing small pieces of liver, lung, plucks, etc. that are mixed together. Meat-balls are wrapped up in the omentum, in order to keep together the various kinds of meat. Meat-balls, weighing about one hectogram, are often covered with corn flour, so that they do not stick together. Some butchers add raisins to the mixture, others sugar. Fresse are fried in oil. In the past, they were fried with lard or butter.
- Production Area: Fresse are widespread almost everywhere in Piedmont, especially in Canavese and Langhe areas.
- Legislative Protection: Fresse are classified among the "Traditional Agri-foodstuffs of Regione Piemonte", according to art. 8 of the Legislative Decree 30th April 1998, n. 173 and the Annex to the Decisions of the Regional Council 15th April 2002 n. 46-5823.
Fresse to cook
(photo by: Andrea Miola)
Fresse to cook
(photo by: Andrea Miola)
Fresse after cooking
(photo by: Andrea Miola)
