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
"I Contadini " farm, run today by the third generation, has been founded in one of the most suitable areas for the cultivation of vegetables, in
Apulia,
more exactly in Salento, the so-called "land of sun, sea and wind". The fantastic climate of this land, warmed by sun all over the year, together
with
fertile ground structure and positive sea influence, is perfect to obtain excellent tomatoes and all kind of vegetables.
An "integrated production" technique is applied to cultivate more than 20 hectares of open fields vegetables: long tomatoes, cherry tomatoes,
eggplants, courgettes, sweet and hot peppers, artichokes. Vegetables are naturally dried up by the sun of Salento, so that all the water in excess is
taken away and the product is preserved in its organoleptic and nutritive qualities.
Drying vegetables in the sun is a very ancient art, today almost totally abandoned; even though difficult and delicate, it allows to obtain an absolute
unique organoleptic result: softness of pulp, preservation of vitamins, proteins and mineral salts, and a special harmonic flavour which is by far
more
recognizable.
Short production chain and short label: Edoardo Trentin, with his brothers, takes care of the all process, from cultivation to packaging in olive oil,
without preservatives
From the same producer
See also:
You might also be interested to the following products
