Sponza frise

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The sponza frise, called bagna frise in Italian: a terracotta bowl with a perforated platform covering half of it. You soak the frisa and rest it on the platform, and the excess water drips back into the bowl. About 22 cm in diameter.

€24.80

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Data sheet

Manufacturer: Fratelli Colì Srl
Reference: SPONZA-COLI-SST

Description

🥖

Sponza Frise, the Frisa Soaking Bowl from Puglia

“The bowl made for soaking frise the true Puglia way.”

A terracotta bowl with a perforated platform covering half of the top: soak the frisa, rest it there and the excess water drips back into the bowl.

About 22 cm across Perforated platform Ceramiche Colì

The sponza frise, known in Italian as the bagna frise, is the bowl for everyone who loves frise, or friselle, from Puglia. It is about 22 cm in diameter and has a special platform covering half of the top: that is where you rest the frise once they have been soaked. The holes in the platform let the water drain away, collecting again in the bowl.

Frise are a speciality of Puglia's cuisine, often served as a starter or as a meal in themselves, topped with fresh tomatoes, extra virgin olive oil, oregano and a pinch of salt. The sponza frise makes the trickiest part of the preparation easier: soaking them just enough, without letting them get soggy and lose their crunch. It is a terracotta bowl by Ceramiche Colì, in Cutrofiano, in the province of Lecce.

How to use it

Soaking frise with the sponza frise

1	Fill the bowl Pour water into the open part of the bowl.
2	Soak the frisa Dip it for a few seconds: it doesn't need long.
3	Rest it on the platform The excess water runs through the holes and drips back into the bowl.
4	Add the topping Fresh tomatoes, extra virgin olive oil, oregano and a pinch of salt.

💡	The secret is not to overdo the water: a frisa that is too soggy loses its crunch. With the perforated platform the water you don't need drains away by itself, and the frisa is ready for its topping.

At the table

How to top a frisa

🍅 Fresh tomatoes The classic topping for a frisa from Puglia.	🫒 Extra virgin olive oil A drizzle of extra virgin olive oil on the freshly soaked frisa.
🌿 Oregano and salt A sprinkle of oregano and a pinch of salt to finish.	🍽️ Starter or main Frise are served at the start of a meal, or on their own as a complete meal.

The frise

Which frise to soak

The sponza frise is made for Puglia's frise, like our durum wheat frisa or barley frisa: soak them, let them drain on the platform, then add the topping.

Product details

The sponza frise

Name	Sponza frise, in Italian bagna frise
Material	Terracotta
Shape	Bowl with a perforated platform covering half of the top
Diameter	About 22 cm
Use	Soaking frise and letting them drain
Maker	Ceramiche Colì, Cutrofiano (Lecce)