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.
farina di grano tenero tipo "0", olio di oliva, sale, lievito di birra, acqua
Specific References
EAN13
8053689161908
Description
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Puglian Friselline with Extra Virgin Olive Oil
“The ancient bread of Puglia, always ready.”
The small crispy rings of Puglian tradition. A dry tasting snack: enjoyed as they are, with a drizzle of extra virgin olive oil or your favourite toppings. Perfect for aperitivo.
Puglian traditionNo soaking needed200 g
Puglian friselline are the small, crispy cousins of large frise. Unlike frise — which are soaked before dressing — friselline are eaten directly, no soaking. They are snacked on, dressed at the moment, or used as a crispy base for cherry tomatoes, olives, preserves and spreads.
They are the bread of Puglian farmers: simple, genuine, long-lasting. Today they have earned a place of honour in the Mediterranean diet — recognised by UNESCO as an Intangible Cultural Heritage of Humanity.
The history
A product as ancient as Puglia itself
According to legend, friselline were brought to Puglia by Aeneas when he landed at Porto Badisco in southern Salento. The story is evocative, but it tells us something real: friselline are an ancient product, rooted in this land for centuries. They were the farmers' bread — the kind that did not go stale, that could be taken to the fields, that fed many with little.
They are made from bread dough, shaped into rings, oven-baked, cut crosswise in half with a thread and then biscuited again at low temperature. The result is a small, completely dry and crispy ring that keeps well and is ready to enjoy at any time.
Friselline and frise
Small but different: what sets them apart
The friselline on this page are small and eaten without soaking. Large frise on the other hand require a brief dip in water before dressing: they change texture, become soft in the middle and lend themselves to richer toppings like fresh tomato, oregano and a drizzle of oil.
Friselline stay crispy: at most they absorb a little moisture from the topping, but their structure stays intact. Perfect for aperitivo, for snacking, or alongside a sharing board.
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How to dress them: a drizzle of extra virgin olive oil, a pinch of salt and — if you like — chopped cherry tomatoes, olives or our Puglian preserves. Ready in thirty seconds.
How to enjoy them
When and with what
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At aperitivo
With a fresh white wine or a Salento rosé. Friselline hold up well on their own or as a base for any snack.
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With cherry tomatoes and oregano
The classic dressing: chopped cherry tomatoes, wild oregano, extra virgin olive oil, salt. Ready in a minute, an immediate taste of Puglia.
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With Puglian preserves
Aubergines, peppers, olives in oil: friselline are the ideal crispy base to showcase artisan Puglian preserves.
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Instead of crackers
On any board instead of industrial crackers. No additives, no artificial flavourings, with all the flavour of tradition.
Product sheet
At a glance
Product
Puglian friselline with extra virgin olive oil
Format
200 g pack
How they are made
Bread dough shaped into rings, oven-baked, cut in half with a thread and biscuited again at low temperature
How to eat them
As they are, without soaking
Origin
Puglia
Once opened
In a sealed container
Frequently asked questions
Everything you want to know
Should friselline be soaked like large frise?
No. Friselline are a dry snack: they are not soaked before eating. Enjoy them directly, dressed at the moment with oil and whatever you prefer. If the topping contains liquid (such as cherry tomatoes) they may soften slightly on the surface, but the structure stays crispy.
What are Puglian friselline?
Puglian friselline are small biscuited bread rings, baked twice until completely crispy and dry. They are one of the oldest baked products of the Puglian tradition, eaten for centuries as the daily bread of farmers.
How long do they keep?
Being completely biscuited and dry, friselline keep well — several months from production. Check the date on the packaging. Once opened, keep them in a sealed container.
Do they contain gluten?
Yes, they contain wheat flour and are not suitable for coeliacs or people with gluten intolerance. Ingredients and allergens are listed in the Technical sheet on this page.
Artisan Puglian friselline: crispy, genuine, no additives. Dress them with extra virgin olive oil and taste Puglia straight away. A Mediterranean diet product with centuries of tradition.
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