Apulian Frisella

Bread baked twice, which keeps for months: frise of wheat, of barley, wholemeal, spelt, multigrain, and the small friselline for the aperitivo. Dip for a second, dress, eat straight away.

The discount starts at four packs and grows at eight. On the same page you will also find the sponza frise, the terracotta bowl made for dipping them.

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Puglian friselline with extra virgin olive oil, 200 g

Friselline with olive oil

(25)

Artisan Puglian friselline with extra virgin olive oil. Small crispy biscuited rings, enjoyed without soaking: with a drizzle of extra virgin olive oil, cherry tomatoes, preserves. Traditional Mediterranean aperitivo snack, in a 200 g pack.

€4.00

Available quantity: 48

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Bread "Puccia Salentina"

(21)

The typical bread of Salento: crumb-free dough similar to pizza, natural leavening and stone baking. Heat it on a griddle or in the oven and fill it with Puglian vegetables, preserves, cured meats and cheese. Each pack contains 2 pucce of 115 g.

€1.80 €2.00 -10%

Available quantity: 20

Senatore Cappelli Durum Wheat Friselline

(5)

Artisan Puglian friselline with Senatore Cappelli wheat: an ancient, non-hybridised cultivar, the “meat of the poor” of Salento. Full flavour, twice-baked, no soaking. Short supply chain, GMO free. 200 g pack.

€4.20

Available quantity: 19

Apulian friselline with turmeric

(7)

Artisan friselline from Puglia with turmeric. Natural golden colour, warm spiced aroma. A dry tasting snack, no soaking needed: with extra virgin olive oil, hummus, creamy cheeses or Puglian preserves. 200 g pack.

€4.20

Available quantity: 7

Triminia Wheat Frisa, ancient grain from Puglia

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Organic Triminia Wheat Frisa

(2)

The Triminia wheat frisa: an ancient grain of Sicilian origin, grown in Cutrofiano by Tito Carparelli and baked in Lucio Greco's artisan bakery, the traditional Salento way. All the flours come from wheat grown around Cutrofiano, with a very short supply chain.

€6.39 €6.80 -6%

Available quantity: 3

Out-of-Stock

Whole barley frisa 500gr

(4)

Apulian barley frise with wholemeal flour by Biscottificio Preite, in a 500 g pack: loaves cut in half and dried in the oven, to be softened and topped with fresh tomato, basil and extra virgin olive oil.

€4.20

Out-of-Stock

Durum Wheat Apulian Frisa 500gr

(10)

Apulian wheat frise by Biscottificio Preite, in a 500 g pack: loaves cut in half and dried in the oven, to be softened with water and topped with oil, salt and tomato, the summer supper of Puglia.

€4.20

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Sponza frise

(2)

The sponza frise, called bagna frise in Italian: a terracotta bowl with a perforated platform covering half of it. You soak the frisa and rest it on the platform, and the excess water drips back into the bowl. About 22 cm in diameter.

€24.80

Farro Frisa 700 g, Apulian frisella bread from Salento

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Apulian Farro Frisa Bread 700 g

The farro frisa, a little gem of Apulian tradition: rustic, intense and slightly nutty. All the flours used for these frise come from grain grown around Cutrofiano and nearby towns, with a very short supply chain.

€6.39 €6.80 -6%

Barley Frisa from Puglia 800 g | Laterradipuglia

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Barley Apulian Bread Frisa

(37)

Barley frisa, or barley frisella, from the tradition of Puglia and Salento: baked twice for its crunchy texture, with flours from grains grown around Cutrofiano. Soak it in water and top it with extra virgin olive oil and fresh tomatoes. 800 g pack.

€6.39 €6.80 -6%

Apulian Frisa, Senatore Cappelli Durum Wheat 800 g

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Durum Wheat Apulian Frisa

(38)

The most classic of Apulian frise, made with Senatore Cappelli durum wheat grown around Cutrofiano and baked in a wood-fired oven the traditional way. Large frise, about 8-10 cm across, in an 800 g pack.

€6.39 €6.80 -6%

How to wet a frisella

Cold water, one or two seconds, no more: a frisella should soften outside and stay crisp inside. Leave it to soak and you end up with wet bread — the mistake everybody makes the first time. Then dress it at once, while it is still warm from the water: tomato crushed by hand, extra virgin olive oil, salt, oregano. Nothing else, if the tomato is good.

Which grain

Wheat frise are the classic ones, pale and mild. Barley frise are darker, rougher and tastier: they are the true Salento frisella, the one the farmers ate. Wholemeal barley holds more water and stands up to a heavy dressing. Spelt and multigrain are the newer versions, fuller in flavour; Triminia and senatore cappelli are old wheats, with a softer gluten and a more marked taste. Friselline are the same thing in a small format: serve them with a pâté or a spread on top, as a snack.

When they are eaten

In summer, above all: June and July are the months when frise sell most, because it is the dish you make without lighting the stove. But they work all year — with turnip tops, with pulses, with cheese.

The puccia

The same page also has the puccia salentina, which is not a frisella at all: it is soft round bread, made to be filled. Keep it in the freezer and warm it when you need it.

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