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Farro Frisa
“It breaks with a snap and softens without losing its shape.”
Frise made with farro in Cutrofiano, in the heart of Salento, by Lucio Greco: the more rustic, nutty flavour of an ancient grain, to soak and top the way tradition wants.
Farro flour Grain from Cutrofiano 700 g pack
The farro frisa is a little gem of Apulian tradition, loved by those who look for flavour and authenticity. Made with a base of farro flour, it has a more rustic, intense and slightly nutty taste than the wheat frisa: it is the frisa for lovers of ancient grains.
All the flours used for these frise come from locally grown grain, from the fields around Cutrofiano and nearby towns, and in Cutrofiano the frise are made by Lucio Greco. A conscious choice that supports our land and small farmers, and gives a genuine product with a very short supply chain.
How it is made
Dried slowly, as tradition wants
Tradition has it that frise, farro ones included, are left to dry completely in a wood-fired oven for many hours. The steady heat of the oven makes them crunchy and ready to be “sponzate”, that is softened with a little water before topping.
Every baker has their own touch, but the ideal texture is always the same: the frisa breaks with a snap and, once soaked, softens without losing its shape.
The tradition
The Apulian frisella, the bread of the poor
What is a frisa? A bread roll cut in half horizontally and dried in the oven. The frisella was once the bread of the poor: always good, put aside for hard times and brought back to life with just a little water. A frisa, some oil, salt and a tomato, and dinner was served.
Even today, here in Puglia, it isn't summer unless every now and then — in fact, often — dinner is a frisa.
At the table
How to top your farro frisa
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First, soak it
A little water to “sponzare” it: the frisa softens without falling apart, and it is ready to be topped.
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The classic
Fresh tomato, a pinch of salt and good extra virgin olive oil: a few steps and the taste of Salento is on your table.
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With oregano and capers
Add some oregano or a few capers to the classic, and the dish changes character.
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With Condifrisa
Our Condifrisa is made just for topping frisella in a moment, instead of fresh tomato. |
Worth a try
Our other frise
Product sheet
At a glance
| Product |
Farro frisa |
| Pack |
700 g |
| Dough |
Made with a base of farro flour |
| Flours |
From grain grown around Cutrofiano and nearby towns |
| Producer |
Lucio Greco, Cutrofiano (Lecce) |
| Supply chain |
Very short |
Frequently asked questions
Everything you want to know
How is it different from the wheat frisa?
The flour: this one is made with a base of farro, which gives it a more rustic, intense and slightly nutty taste.
Who makes these frise?
Lucio Greco, in Cutrofiano, with flours from grain grown in the fields around the town and nearby.
What exactly is a frisa?
A bread roll cut in half horizontally and dried in the oven. In Puglia it is called frisa or frisella: it is the same bread.
What does “sponzare” a frisa mean?
Softening it with a little water before topping it. A good frisa softens without losing its shape.
How do you top it?
Fresh tomato, salt and extra virgin olive oil for the classic version, with some oregano or a few capers; or Condifrisa.
How much does a pack weigh?
The pack is 700 g.
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A little water, a tomato and the taste of farro
Farro frise made in Cutrofiano with local grain: a tomato, a pinch of salt and a good drizzle of oil do the rest.
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