The product
Frisella - Durum wheat
Apulian rusks, handmade and double-baked
Code:
95011
Country of origin:
Italy - Apulia
Weight:
500 g
Minimum order:
1 box with 9 pieces
| Description | Dough made from water, flour and yeast, double cooking |
|---|---|
| Appearance | The dough is compact but porous, with a very hard consistency and golden colour |
| Taste | Fragrant aroma of bread |
| Curiosity | It was the bread of the farmers, cut in half and baked twice, to preserve it over time |
| Our selection | A bread from the poor Apulian cuisine but which with the right combinations lends itself to becoming a delicious base for gourmet tastings; we we tried the friselle with combinations of pate and vegetables, but the customizations are endless. |
| Suggestions | To be softened by dipping in water for a few seconds and seasoned to taste; the traditional recipe simply provides extra virgin olive oil, tomato, oregano and salt, we also recommend trying with a patè as a base and a personalization of your choice |
| Ingredients | Durum WHEAT flour, mother yeast (durum WHEAT flour, water), salt, brewer's yeast |
|---|---|
| Allergens in ingredients | Cereals containing gluten and thereof |
| Weight | 500 g |
| Packaging | Packaged in a transparent plastic bag |
| Storage Conditions (packaged products) | Store in a cool, dry place away from heat sources |
| Instructions for use | Immerse the frisa in water for 10 seconds (crisper frisa) or 20 seconds (softer frisa); drain it well and stuff it to your liking |
| Nutrition Declaration | Energy: 1444 kJ / 345 kcal Fat: 2,9 g of which saturates: 0 g Carbohydrate: 63,8 g of which sugars: 0,6 g Protein: 18,4 g Salt: 1,4 g Typical value per 100g |
The producer
I Contadini - Ugento (LE) - Apulia
Why we chose them
The Trentin family's story is one of tenacity and love for their land, Puglia. The I Contadini farm, now in its third generation, was founded in one of the
most suitable areas for growing vegetables, Puglia, more precisely in Ugento (LE), in one of the southernmost areas of Italy's "heel", in Salento. The
particular climatic conditions of this sun-kissed land, the composition of the soil and the influence of the sea allow for excellent vegetable production.
All stages of cultivation are carried out directly on the farm, from transplanting to harvesting: over 20 hectares of tomatoes, aubergines, courgettes,
peppers and artichokes are grown in open fields. Processing also takes place in the farm's facilities shortly after harvesting. An integrated farming
method has been adopted to ensure a product free of pesticide residues: before harvesting, analyses are carried out to check for product residues
and ensure the healthiness of the vegetables. Many of the vegetables harvested are dried in the sun on racks according to tradition. This is an
ancient practice that has now been almost completely abandoned because it is difficult and delicate, but it offers unparalleled results: soft pulp and
preservation of vitamins, proteins and mineral salts. What we like about this company is the combination of its connection to the land - reflected in
the name they have chosen, "I Contadini" (The Farmers) - and its entrepreneurial spirit, which translates the desire to showcase the gastronomic
heritage of a land rich in nature, traditions and hospitality into an ever-expanding range of products. Not only vegetables, but also other products that
reflect the gastronomic heritage of Salento, such as taralli, made with Senatore Cappelli durum wheat, boiled before baking, which in this case is
done twice, and containing white wine inside.
From the same producer
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