The most classic of Apulian frise, made with Senatore Cappelli durum wheat grown around Cutrofiano and baked in a wood-fired oven the traditional way. Large frise, about 8-10 cm across, in an 800 g pack.
“The bread of Apulian farmers: a little water brings it back to life.”
Frise of Senatore Cappelli durum wheat, baked twice and dried in a wood-fired oven, with flour from wheat grown around Cutrofiano.
Senatore CappelliWood-fired oven800 g pack
Frise, also called friselle or frisedde in Puglia, are among the best-known Apulian specialities: a durum wheat bread roll cut in half horizontally and dried in the oven. These are the most classic ones, made with Senatore Cappelli durum wheat, in the slightly larger size: about 8-10 cm across, with no hole in the middle.
All the flour used for these frise comes from locally grown wheat, cultivated right around Cutrofiano and the nearby towns. A conscious choice that values our land, supports small farmers and gives a genuine product with a very short supply chain.
How they are made
Two bakes and a wood-fired oven
A frisa is bread baked twice: that is what makes it dry, crunchy and long-lasting.
1
The dough
Durum wheat semolina is kneaded into a smooth, elastic dough.
2
The shape
The dough is divided into portions and shaped into rings: these frise have no hole in the middle.
3
The first bake
The rolls bake in the wood-fired oven until golden.
4
The cut
They are cut in half horizontally: each roll becomes two frise.
5
The drying
Back into the wood-fired oven they go, for many hours, until they are completely dry and have the texture each baker is known for.
The tradition
The bread of farmers, shepherds and sailors
The frisa was once the bread of the poor: of simple people, of workers, of everyone. Bread that was always good, to be put aside for hard times and brought back to life with a little water. A frisa, a drizzle of oil, a pinch of salt and a tomato, and dinner was served.
Because it is dry and sturdy, for centuries it was the bread people carried with them: shepherds and farmers in Salento and Puglia often did not return home at night, and they needed a simple, practical food that would not spoil and kept its flavour and texture for many hours, even in the heat. Sailors had the same need: they took frise to sea and soaked them — believe it or not — in seawater.
Even today, here in Puglia, it isn't summer unless every now and then — or rather, often — dinner is a frisa.
At the table
How to top durum wheat frise
💧
Soak it first
First the frisa is soaked in fresh water, then topped as you like.
🍅
The classic
Diced fresh cherry tomatoes, extra virgin olive oil, dried oregano, salt and pepper to taste.
🧀
Burrata and grilled vegetables
Burrata, grilled aubergines, courgettes and peppers, fresh basil, extra virgin olive oil, salt and pepper.
🐟
Tuna and olives
Tuna in oil, black olives, capers, sun-dried tomatoes, oregano, extra virgin olive oil, salt and pepper.
💡
Thanks to the double bake and the little moisture left, frise keep for a long time at room temperature. Ideally, store them in an airtight container to preserve their fragrance and crunch.
Leckere Spezialität aus Apulien; man muss das Brot allerdings ca. eine Minute vorab in Wasser einweichen, dann schmeckt es sehr gut.
Verified buyer
in Italian
Molto buone, ma consiglio di non mangiarle troppo naturali se no risultano dure, utilizzatele come bruschette spalmando sopra qualcosa che le renda più morbide
Verified buyer
in Italian
I prodotti sono buonissimi e di qualità. Mio padre e' di origini Pugliesi (Tuglie vicino Gallipoli) e grazie a la Laterradipuglia Shop posso finalmente riscoprire sapori e qualità del cibo della mia infanzia. Il servizio clienti anche e' impeccabile, per non parlare della qualità delle materie prime.
Verified buyer
in French
Première sur ce site, produit fragile qui a bien été emballé et livré avec soin. Frises excellentes soit de blé ou d'orge. Je recommanderai sur ce site.
Verified buyer
in Italian
Frisa di ottima qualità. Ho ritrovato il gusto della mia giovinezza.
Verified buyer
in Italian
Friselle perfette per caricare usi Io le uso anche per la panzanella
Verified buyer
in Italian
Spedizione regolare Friselle ottime, come quelle mangiate in Puglia.
Verified buyer
in Italian
Ottimo prodotto le friselle da 1kg. Quelle da 1/2 kg sono diverse, buone ma non sono lo stesso prodotto
Verified buyer
in Italian
C'è poco da raccontare...: è tutto BUONISSIMO...!!!
Verified buyer
in Italian
buonissimi, mi ricordano il io viaggio in salento
Verified buyer
in Italian
poco profumati di farina e si bagnano con difficoltà
Verified buyer
in Italian
hanno riscosso successo tra i nostri clienti
Verified buyer
in Italian
Ho ritrovato il sapore vero del Salento, quello che mi ha accompagnato sin da bambina.
Verified buyer
in Italian
Proprio come quelle comprate al panificio del paese natale di mia madre, che viene dalla zona
Verified buyer
in Italian
Frise ottime, arrivate in condizioni ottime
Verified buyer
in Italian
Buonissime e imballate perfettamente ottima soluzione per pranzo o cena con questo caldo !!
Verified buyer
in Italian
Buonissime lo posso dire da buon "salentino" difatti le ho ricomprate.
Verified buyer
in Italian
ottime e deliziose. le consiglio vivamente
Verified buyer
in Italian
buona consistenza .Qualcuna è troppo spessa
Verified buyer
in Italian
buona come quella di miei ricordi xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Italiano
English
Français
Deutsch
