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Apulian Wheat Frisa
“The bread that is always good, brought back to life with a little water.”
The Apulian frisa made of wheat, a loaf cut in half and dried in the oven, by Biscottificio Preite: the 500 g pack.
Wheat frise Biscottificio Preite 500 g pack
Do you know what a frisa is? It is a loaf cut horizontally in half and dried in the oven: you can find it made of wheat or barley, depending on your taste. These are wheat frise (also called *friselle*), among the most appreciated for their versatility and flavour, in a 500 g pack.
They are made with Apulian wheat by Biscottificio Preite, the same bakery as our wholegrain barley frise, also in a 500 g pack. In Puglia it isn't summer unless, every now and then — or rather, often — supper is a frisa.
The tradition
The bread of the poor, now a much-loved dish
Tradition has it that frise are left to dry completely in the oven for many hours, until they reach the texture typical of each baker.
The frisella pugliese was once the bread of the poor: the bread that was always good, set aside for hard times and brought back to life simply with a little water. Back then, a frisa, a little oil, some salt and a tomato were all it took, and supper was served.
Today frise are a much-loved dish, eaten in many variations. Every Apulian frisa tells a story of tradition and simplicity, and remains a symbol of conviviality.
At the table
How to top wheat frise
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First, soften it
The dry frisa softens with a little water: wet it first, then add the topping.
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The classic
Tomato, olive oil and salt: the simplest summer supper in Puglia.
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With vegetables
Besides tomato, fresh seasonal vegetables, for a richer frisa.
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With cheese
The more elaborate versions add local cheeses alongside vegetables and oil.
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The variations
Frise salentine and friselle leccesi
Friselle pugliesi are much more than just dry bread. There are many variations, such as frise salentine and friselle leccesi, each with its own recipe, and all loved for their combination of simple, genuine ingredients.
Worth trying
The other frise in our shop
Product sheet
At a glance
| Product |
Wheat frisa |
| Size |
500 g pack |
| Producer |
Biscottificio Preite |
| What it is |
A wheat loaf cut horizontally in half and dried in the oven |
| How to use it |
Soften with a little water, then add the topping |
Frequently asked questions
Everything you want to know
What is a frisa?
It is a loaf cut horizontally in half and dried in the oven. It comes in wheat or barley: this one is wheat.
How do you eat a frisa?
Soften it with a little water, then top it: the classic way is with oil, salt and tomato, but you can add fresh vegetables and local cheeses.
Are frise salentine and friselle leccesi different?
They are variations of the same Apulian frisa, each with its own recipe.
What size is it?
The 500 g pack. If you're looking for a larger one, there's the
wheat frisa in a bigger pack.
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The most Apulian summer supper there is
A wheat frisa, a little water, a tomato, a drizzle of oil and a pinch of salt: in Puglia, supper is served.
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