A very ancient dish prepared by mixing with a wooden “spoon” (the name of the dish derives from the word “frasca”, that is branch) a mixture of tritello (bran) and water, over low heat. The final product is a sort of “poor” polenta, served with tomato sauce or with a pork ragout.

Another name of the frascarelli is ‘ppiccicasanti (“stick saints”), as their consistency and whitish color recall the poor-quality glues used in ancient times to attach the holy cards to the wall.