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Wholemeal Barley Frisa
“A frisa, a little oil, salt and a tomato: supper was served.”
The Apulian frisa made with barley and wholemeal flour, rustic in flavour, by Biscottificio Preite: the 500 g pack.
Barley and wholemeal flour Biscottificio Preite 500 g pack
The wholemeal barley frisa is one of the most classic formats of the Apulian tradition. But what exactly is a frisa? 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 barley frise (also called *friselle*), in a 500 g pack, with an average size of about 6-8 cm.
They are made with Apulian wheat by Biscottificio Preite, the same bakery as our wheat frisa, also in a 500 g pack. In Puglia, summer is not complete without a supper of barley frise.
The tradition
Bread of the poor, treasure of the rich
Tradition has it that frise are left to dry completely in the oven for many hours, until they reach the crunchy texture that makes them unique.
The frisella pugliese was once the bread of the poor: always good to keep for hard times. A frisa, a little oil, salt and a tomato were all it took for a delicious supper.
Today barley frise from Salento are among the most appreciated traditional baked goods of the area, and a true symbol of its cooking.
The ingredients
Barley and wholemeal flour, nothing more
The ingredients are simple and genuine: wholemeal soft wheat flour (100% Italian), barley flour (25%), salt, natural yeast and water.
It is the barley flour that gives these frise their rustic flavour, bolder than that of plain wheat frise.
At the table
How to top barley frise
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First, soften it
Just wet it lightly to soften it, then add your favourite toppings.
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The classic
Fresh tomato, basil and a drizzle of extra virgin olive oil: the best-loved recipe.
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With vegetables
With fresh seasonal vegetables, for a richer frisa.
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With pulses
With beans or other pulses and a swirl of extra virgin olive oil, for a heartier dish.
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Worth trying
The other frise and friselle in our shop
Product sheet
At a glance
| Product |
Wholemeal barley frisa |
| Format |
500 g pack |
| Size |
About 6-8 cm |
| Producer |
Biscottificio Preite |
| Ingredients |
Wholemeal soft wheat flour (100% Italian), barley flour (25%), salt, natural yeast, water |
| How to use |
Wet lightly, then add the toppings |
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 barley, with wholemeal flour.
How do you prepare a barley frisa?
Wet it lightly to soften it, then add the topping: the classic is fresh tomato, basil and a drizzle of extra virgin olive oil.
How much barley is in these frise?
Barley flour is 25%; the rest is wholemeal soft wheat flour, 100% Italian, with salt, natural yeast and water.
Where do friselle come from?
From Puglia, and more precisely from Salento.
Who makes them?
Biscottificio Preite, which also makes our 500 g
wheat frisa.
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A piece of Puglia on your table
A freshly softened barley frisa, a tomato, a few basil leaves and a drizzle of extra virgin olive oil: the summer supper of Salento.
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