It takes its name from Cerignola, an Apulian town. One of the various theories on its origin tells that it was born from the Roman “orchites” olives, which the troops of Rome used to carry on their long journeys. They went to Puglia and throwing the kernels on the ground at the end of a banquet, they gave life to the cultivation of Cerignola. It is an olive with a delicate taste and fleshy pulp, but the most striking thing is its size which makes it perhaps the largest olive in the world.
Fresella (Crispbread) on a spoon and Olives of the Bella di Cerignola variety
Take the Fresella (Crispbread) and break it up into a container, wet it with water, turning well, after the Fresella (Crispbread) has softened, add some white wine vinegar and extra virgin olive oil, mix together and leave to stand for 10 minutes.
Meanwhile, take the bacon carefully cut into fine slices and without adding any oil brown it in a frying pan, then remove it from the heat.
Place a portion of the Fresella (crispbread) on a spoon and lay the bacon on top and decorate with Olives of the Bella di Cerignola variety cut into slices and a few Roman mint leaves.