The product
Friselline Classiche di Grano Duro
Small durum wheat friselle typical of Salento, perfect for aperitifs
Code:
95009
Country of origin:
Italy - Apulia
Weight:
150 g per piece
Minimum order:
1 box with 10 pieces
| Description | Cooked loaves, cut in half and biscuits; they are made with durum wheat grown and ground in Puglia |
|---|---|
| Appearance | Similar to friselle but smaller and more yielding to the bite, slightly golden |
| Taste | Fragrant and typical of wheat; crunchy at the bite but not excessively hard so that they do not need to be wet with water before consumption |
| Our selection | The farm I Contadini, today in the third generation, was born in one of the most suitable lands for the cultivation of vegetables, Puglia, more precisely in Ugento, in Salento in the province of Lecce. He won us over for his very short chain at km 0 and the integrated agriculture that he has always carried on |
| Suggestions | Unlike friselle are ready to use and don't need to be wet; to munch as for the snack, they are perfect to be garnished and served for an aperitif Salento |
| Ingredients | Durum WHEAT semolina Senatori Cappelli (68%), water, sunflower oil, salt, olive oil, brewer's yeast |
|---|---|
| Allergens in ingredients | Cereals containing gluten and thereof |
| Weight | 150 g per piece |
| Packaging | Packaged in a transparent plastic bag |
| Storage Conditions (packaged products) | Store in a cool and dry place |
| Nutrition Declaration | Energy: 1222 kJ / 292 kcal Fat: 7,7 g of which saturates: 1 g Carbohydrate: 50,8 g of which sugars: 1,4 g Protein: 8,1 g Salt: 1,4 g Typical value per 100 g |
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
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