Multigrain Apulian Bread "Frisa"

The Multigrain Frisa from Puglia

The frisa is a small disk of dry bread that Salentine farmers used in the past as a "packed lunch" during fieldwork. Since common bread was more expensive and more prone to deterioration (such as molding), the frisa was the perfect solution.

Moreover, the frisa did not need to be prepared daily: thanks to its long shelf life, it was possible to prepare a generous quantity and store it in a cupboard, drawing from it day by day or as needed. As a "packed lunch," the frisa was easily transportable and not delicate: when it was time to eat, farmers simply moistened it with a bit of water and enjoyed it simply with some tomato or a piece of cheese.

A humble meal but capable of giving great satisfaction, which even today, especially during the summer season, appears on our tables ready to feed us and be seasoned according to taste.

Multigrain frise are made with a mix of high-quality ingredients, including type "0" soft wheat flour, soy flour, corn flour, sesame seeds, flax seeds, soy granules, rye flour, oat flakes, salt, malted cereal flour (barley and wheat), dried sourdough wheat, and water. This combination of grains and seeds gives the frisa a unique taste and a crunchy texture, rich in flavor and nutritional benefits.