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.
Tradition dictates that frise are dried completely in a wood oven for many hours until they reach the consistency typical of every baker. In Puglia, it's not summer unless you occasionally (or even frequently) have dinner with frisa. But let's take a step back. Do you all 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. Here is a video of how frisella is made.
Frisella pugliese was once the bread of the poor, always good, set aside for hard times and revived simply with a little water. Back then, a frisa, some oil, salt, and a tomato were enough for dinner. Today, frise are a beloved dish and are enjoyed in many variations. Frise di grano are among the most appreciated for their versatility and flavor. Every frisa pugliese tells a story of tradition and simplicity.
Friselle pugliesi are much more than just dry bread. There are numerous variations, such as frise salentine and friselle leccesi, each with its own recipe. Frise salentine ricetta are particularly appreciated for their combination of simple and genuine ingredients. Frise salentine can be enjoyed with a variety of toppings, from the classic tomato and olive oil to more elaborate versions with fresh vegetables and local cheeses.
For those mindful of their diet, it's interesting to know that the frisa salentina calories vary depending on the ingredients used. For example, a frisa da 500 grammi has a significant calorie content but is rich in fiber and nutrients. Frise made with wheat from Puglia are particularly nutritious and represent a healthy and tasty choice for any meal. No matter how you choose to enjoy them, frise salentine remain a symbol of conviviality and Puglian tradition.
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.
Puglian caroselle are a specialty of Salento, derived from the inflorescences of wild fennel. These tender and young inflorescences are harvested in spring and preserved in vinegar. Caroselle in vinegar are valued not only for their strong and bitter flavor but also for their therapeutic properties, which include benefits for digestion and body detoxification.
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.
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 "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.
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 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.
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.
Discover barley frisa, an authentic delight of the Apulian tradition, made with barley flour and cooked twice to obtain the perfect crunchy consistency. Ideal for creating fresh and tasty dishes, just soak it in water and season it with extra virgin olive oil, fresh tomatoes and your favorite additions. Perfect for a healthy and genuine diet, it brings the authentic taste of Southern Italy to your table.
A classic produce from Apulia! Caciotta is a soft cheese from sheep cheese, rennet and salt. It comes in 750 gr shape. 15% off buying 2 x 750 gr.
Cardboard box for the packaging of the Pumo purchased on our site.
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!
The sun-dried tomato paté is a versatile, rich, and delicious product. Perfect for gourmet sandwiches, crostini, friselle, or as an addition to pasta sauces. Excellent for flavoring fish, steamed white meat, and vegetable rolls. The sun-dried tomato pesto is an alternative to classic pesto, with a more intense flavor thanks to sun-dried tomatoes instead of basil. A unique taste experience for your dishes.
