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Triminia Wheat Frisa
“The bread of the poor: always good, and a little water is all it takes to bring it back to life.”
Frise made from Triminia wheat, an ancient variety of Sicilian origin that now grows in Cutrofiano, in the heart of Salento, and becomes frisa in Cutrofiano too, in Lucio Greco's artisan bakery.
Ancient Triminia wheat Grown in Cutrofiano Artisan bakery
The Triminia wheat frisa is born from the meeting of an ancient wheat variety and a deep passion for our land. Triminia wheat is of Sicilian origin; today it is grown in Cutrofiano thanks to the work of Tito Carparelli, a careful farmer and keeper of good farming practices.
The frise are then made by Lucio Greco, also from Cutrofiano, in his artisan bakery, where every day patience and skill go into an authentic product. All the flours used for these frise come from locally grown wheat, cultivated in the fields around Cutrofiano and nearby towns: a choice that values our land, supports small farmers and gives a genuine product with a very short supply chain.
From field to oven
Wheat grown following the principles of organic farming
Triminia wheat is grown following the principles of organic farming, with no pesticides or chemical fertilizers. From the field to the oven it is only a short step: the wheat grows in Cutrofiano and becomes frisa in Cutrofiano, and this very short supply chain guarantees freshness, quality and transparency, in a cycle that respects nature and its rhythms.
It is the way of eating we love in Puglia and Salento, and like to share with the whole world: ingredients whose origin you know, simple and tasty food like the one our grandparents put on the table, when life moved more slowly and people appreciated the flavours of home.
The tradition
The Apulian frisella, the bread of the poor
What is a frisa? It is a bread roll cut in half horizontally and dried in the oven. 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 drizzle of oil, a pinch of salt and a tomato, and dinner was ready.
Even today, here in Puglia, it isn't summer unless every now and then — in fact, often — dinner is a frisa. And a quick meal can be just that: a frisa topped in a moment, at home, at work, at the beach or wherever you like. Choosing the Triminia wheat frisa also means supporting local producers and bringing a genuine piece of Salento to your table.
At the table
How to top your Triminia wheat frisa
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Soak it first
A little water is all it takes to soften the frisa: then top it as you like.
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The classic
Fresh tomato, a generous drizzle of extra virgin olive oil and a pinch of salt: the simplest summer dinner there is.
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With tomato confit
Instead of fresh tomato, tomato confit and a drizzle of extra virgin olive oil.
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With Condifrisa
Our Condifrisa was created precisely to make the frisella tasty and quick to prepare, even at work or at the beach. |
Worth trying
Our other frise
Product sheet
At a glance
| Product |
Triminia wheat frisa |
| Wheat |
Triminia, an ancient variety of Sicilian origin |
| Farming |
In Cutrofiano, by Tito Carparelli, following the principles of organic farming |
| Flours |
From wheat grown around Cutrofiano and nearby towns |
| Producer |
Lucio Greco, artisan bakery in Cutrofiano |
| Supply chain |
Very short: the wheat and the bakery are both in Cutrofiano |
Frequently asked questions
Everything you want to know
What is Triminia wheat?
An ancient wheat variety of Sicilian origin. The wheat for these frise is grown in Cutrofiano, in Salento, by Tito Carparelli.
Who makes these frise?
Lucio Greco, in his artisan bakery in Cutrofiano, the same town where the wheat grows.
What exactly is a frisa?
A bread roll cut in half horizontally and dried in the oven. In Puglia it is called frisa or frisella: it's the same bread.
How do you eat a frisa?
Soak it with a little water and top it: tomato, extra virgin olive oil and salt for the classic version, or tomato confit, or Condifrisa.
Where do the flours come from?
All the flours used for these frise come from wheat grown in the fields around Cutrofiano and nearby towns.
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A piece of Salento, a little water and a tomato
Triminia wheat grown in Cutrofiano, baked in Lucio Greco's artisan bakery: a tomato, a pinch of salt and a good drizzle of oil do the rest.
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