A dry Italian pork or beef salami flavored with garlic and anise. Its name comes from its squiggly, contorted shape. The hot style is corded with red string and the mild (or "sweet") is corded with blue string. Frizzes are most often used as a garnish, as on pizza or in pasta. See also sausage.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.