Savor the Authenticity of Senatore Cappelli Wheat Friselline. Delight your taste buds with crispy Senatore Cappelli wheat friselline. Simple yet flavorful, these delicacies embody authentic Apulian tradition. Discover the genuine taste of friselline and let yourself be captivated by their unique crunchiness.
Today, we introduce you to an authentic Apulian specialty, crunchy and delicious, perfect for any occasion: Senatore Cappelli wheat friselline. These delicacies, besides being incredibly flavorful, carry with them a rich history and tradition.
Senatore Cappelli wheat friselline are small rings of crispy bread, subjected to a double baking and enriched with the distinctive aroma of extra virgin olive oil. This process makes them extraordinarily crunchy and full of flavor, ideal for accompanying a wide range of dishes.
Senatore Cappelli wheat friselline are denser than frise and can be enjoyed without the need to be immersed in liquids. Perfect for a quick snack or a tasty appetizer, they offer a crispy and satisfying experience.
Senatore Cappelli wheat is an ancient and esteemed variety of durum wheat, admired for its exceptional nutritional and sensory qualities. Cultivated in Italy since the early 1900s, this cereal is known for its robustness and ability to thrive in Mediterranean climates. The use of this wheat gives the friselline a rich taste and an unmistakable texture, turning them into not only delicious but also healthy and authentic food.
In the past, friselline represented the daily bread of Apulian farmers, who enjoyed them seasoned with tomatoes, arugula, and a drizzle of olive oil. Today, these delights have become an icon of Mediterranean cuisine, appreciated worldwide for their unique taste and fascinating history.
The "sponza frise" or in Italian the "bagna frise", is a bowl with a "platform" that covers half the upper part, useful for placing the frize after having wet them. The holes present allow the water to flow out and then season it. The diameter is approximately 22cm.
Artichokes in oil are a typical delight of Italian cuisine, particularly appreciated for their rich flavor and crunchy texture. Preserved in extra virgin olive oil, these small artichokes are transformed into a versatile and tasty appetizer, perfect for enriching aperitifs or cold dishes.
A rich and creamy pate of Celline olives, perfect for a tasty snack between meals, for a friselline-based party or as a base for a gourmet sandwich instead of the more classic mayonnaise. Good and healthy, it is prepared from the best Apulian Celline olives with the addition of a tear of extra virgin olive oil, also the superlative fruit of our land.
There is nothing better than a taste of sweet and sour peppers to brighten up a family lunch or dinner. Fleshy, pulpy, colourful, these peppers grown by Apulian farmers every summer with patience and love bring to the table the excellent flavor that characterizes these vegetables enhanced by the aroma of a perfectly balanced sweet and sour dressing. Try them!
Condifrisa is a typical Puglian condiment with tomatoes, olives, capers, and Mediterranean herbs. Ideal for bruschettas, salads, pasta, and meat or fish dishes, it offers an intense flavor and creamy consistency. Perfect for any season, it adds a touch of freshness and authentic taste to your dishes, making every meal a unique culinary experience.
The friselline pugliesi alla curcuma are a perfect snack for any occasion, combining Puglian tradition with an exotic touch. These small crunchy delights, made with toasted bread and enriched with turmeric, offer not only a unique and slightly spicy taste but also health benefits thanks to the anti-inflammatory and antioxidant properties of turmeric. Ideal for an aperitif, they do not need to be soaked like larger frise, but can be enjoyed simply by adding chopped tomatoes or other preserves.
Puglian friselline with oil are an irresistible specialty perfect for any season. These small rings of toasted bread, crunchy and tasty, don't need to be soaked and are ideal for appetizers. Traditionally, they were the daily bread of Puglian farmers, topped with fresh tomatoes, arugula, and a drizzle of extra virgin olive oil. Today, they represent a refined delicacy within the Mediterranean diet.
The "sponza frise" or in Italian the "bagna frise", is a bowl with a "platform" that covers half the upper part, useful for placing the frize after having wet them. The holes present allow the water to flow out and then season it. The diameter is approximately 22cm.
The puccia salentina, originating from Salento and created by Roman legionaries, is a versatile and tasty sandwich. The puccia pugliese recipe involves "reviving" it in the oven and filling it with sun-dried vegetables, preserved vegetables, tuna, Apulian caciocavallo cheese, and more. Perfect for quick meals, the puccia can be prepared in advance and brought for lunch. Alternatively, you can organize a puccia party, with various fillings in the center of the table, allowing each guest to personalize their own puccia salentina.
Attention: the price indicated refers to the package which contains 2.
The wholemeal barley frisa is a pillar of Apulian cuisine, with a history dating back to when it was the bread of the poor. Made with 100% Apulian wheat and dried in a wood oven, frise are versatile and nutritious. Barley friselle are ideal for a light and healthy dinner, thanks to their beneficial properties and low-calorie content. Topped with fresh tomatoes, basil, and extra virgin olive oil, they bring the authentic flavor of Salento to your table.
The most classic of the frize, the traditional one of durum wheat, available in a 1 kg package, the size of this frize is the slightly larger one with a diameter of about 8/10 cm. For the quantities available, see the bottom, it is possible to place orders greater than the quantities available.
Friselle pugliesi are loaves cut in half and dried in the oven. In Puglia, frisa is a quintessential summer dish, enriched with oil, salt, and tomato. Variations like frise salentine and friselle leccesi each have their own recipe and variable calories, ideal for a balanced diet.
The frisa is a small disk of dry bread that Salentine farmers used as a "packed lunch" in the fields. Thanks to its long shelf life, it did not need daily preparation. When ready to eat, farmers moistened it with some water and enjoyed it with tomatoes or cheese. Today, it is made with type "0" soft wheat flour, soy flour, corn flour, sesame seeds, flax seeds, soy granules, rye flour, oat flakes, salt, malted cereal flour, and dried sourdough.
Leccino monovarietal extra virgin olive oil is a superior quality olive oil with excellent organoleptic properties. In terms of flavor, it presents itself as a delicate and versatile oil, easily combined with different types of dishes. Also very popular with children.
Puglian friselline with oil are an irresistible specialty perfect for any season. These small rings of toasted bread, crunchy and tasty, don't need to be soaked and are ideal for appetizers. Traditionally, they were the daily bread of Puglian farmers, topped with fresh tomatoes, arugula, and a drizzle of extra virgin olive oil. Today, they represent a refined delicacy within the Mediterranean diet.
The sweet and sour giardiniera is a versatile product that presents itself very well: a real feast of flavors and colours. Crunchy and fun, it is perfect to enjoy on any occasion: as a side dish, appetizer, accompaniment to meat or fish dishes. Giardiniera is a typically Piedmontese appetizer but its extraordinary goodness has pushed many Italians to make it their own. To such an extent that today it has crossed the Piedmontese regional borders and we find it practically everywhere. The giardiniera is a simple and delicious recipe: you can prepare it in oil, sweet and sour or raw. The important thing is to have fresh, seasonal, colorful and crunchy vegetables on hand. La Terra di Puglia has prepared for you this amazing and fresh natural giardiniera, the same as the homemade one.
Olive Leaf Pasta is a Puglian specialty recognizable by its unique shape resembling olive leaves. Its rough surface captures sauces exceptionally well, ensuring that every recipe is a burst of flavors. Perfect with simple or elaborate sauces, such as fresh tomato or seafood, the olive leaf offers culinary versatility, making every dish special.
