Barley Frisa from Puglia 800 g | Laterradipuglia

Barley Apulian Bread Frisa

4.9 37 reviews

Barley frisa, or barley frisella, from the tradition of Puglia and Salento: baked twice for its crunchy texture, with flours from grains grown around Cutrofiano. Soak it in water and top it with extra virgin olive oil and fresh tomatoes. 800 g pack.

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Data sheet

Manufacturer: Il pane del mulino di Greco Lucio
Reference: FRISA-ORZO-800GR
Origin area: Lecce / Salento
Formato: 800 gr
Ingredients: Barley flour (58%), water, type “0” flour, salt, natural yeast
Suitable for: Vegani
Short production line / 0 Km: Si

Specific References

EAN13: 8052080670163

Description

🥖

Barley Frisa

“A frisa, a little oil, some salt and a tomato, and dinner was served.”

The barley frisella of Apulian and Salento cooking: bread baked twice, dry and crunchy, with flours from grains grown around Cutrofiano.

Barley flour Baked twice 800 g pack

Barley frisa, also called barley frisella in Puglia, is a traditional food of Apulian and Salento cooking, loved for its simplicity and versatility. It is a rusk-like bread made with barley flour, baked twice to get a dry, crunchy and crumbly texture. An ancient food, born in the farming culture of Southern Italy.

All the flours used for these frise come from locally grown grains, in the fields around Cutrofiano and the nearby villages. A choice that values our land, supports small farmers and gives a genuine product with a very short supply chain.

Frise cut in half, laid out to dry on the floor of a stone oven

How they are made

Baked twice, a loaf cut in half

A frisa is a loaf cut in half horizontally and dried in the oven: baking it twice is what makes it dry, crunchy and long-lasting.

1	The dough It starts with barley flour, worked into a dough that is divided into loaves.
2	First baking The loaves are baked a first time in the oven.
3	The cut They are cut in half horizontally: each loaf gives two frise.
4	Second baking Back in the oven they go, until they reach their typical dry, crunchy texture.

The tradition

The bread of the poor, for the fields and for travelling

The frisella was once the bread of the poor: always good, put aside for hard times and brought back to life with just a little water. A frisa, a little oil, some salt and a tomato, and dinner was served.

Because baking it twice makes it last so long, it was the bread people took with them when working in the fields or on a journey. And still today, here in Puglia, it isn't summer unless dinner is a frisa every now and then — actually, quite often.

A soaked frisa topped with tomato wedges, salt and oil, in a white ceramic bowl with blue polka dots

At the table

How to top a barley frisa

💧 First, soak it Dip the frisa in water for a moment, until it is as soft as you like.	🍅 The classic Fresh tomatoes, extra virgin olive oil, salt and oregano.
🫒 Richer Add capers, olives, tuna or vegetables, to your taste.	🥫 Ready to use For a quick topping there is the Condifrisa with semi-dried cherry tomatoes.

Also try

Our other frise

Besides these barley ones, you'll find the wheat frisa, the Triminia wheat frisa, the spelt frisa, the multigrain frisa and the wholemeal barley frisa.

Product sheet

At a glance

Product	Barley frisa (barley frisella)
Flour	Made with barley flour, from grains grown around Cutrofiano and nearby villages
Size	800 g pack
Baking	Baked twice in the oven
Tradition	Apulian and Salento cooking