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BARLEY FRISELLE LAGGIU' 6PCSX500GR (FD)

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£ 20.04
BARLEY FRISELLE LAGGIU' 6PCSX500GR (FD)
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WHEAT FRISELLE LAGGIU' 6PCSX450GR (FD)
WHEAT FRISELLE LAGGIU' 6PCSX450GR (FD)
£ 20.04
£ 20.04
MULTIGRAIN FRISE LAGGIU' 6PCSX400GR (FD)
MULTIGRAIN FRISE LAGGIU' 6PCSX400GR (FD)
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£ 23.33

BARLEY FRISELLE LAGGIU' 6PCSX500GR (FD)

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Friselle (or frise) di Altamura are another masterpiece of Apulian baking. The Double-Baking Secret: Friselle are essentially a twice-baked, dry bread. The dough (semolina, water, sourdough starter or yeast, and salt) is shaped into a ring, baked once, taken out of the oven while still hot, split in half with a string, and then put back into the oven to toast until completely dehydrated. This process creates two sides: one smooth bottom, and one rough, porous top (where the toppings go).

Why were they invented? They were the ultimate food for shepherds, sailors, and crusaders. Because they contain zero moisture, they could be stored for months without spoiling.

£ 20.04 /Box 20.04 GBP

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Laggiù barley frise (friselle) are twice-baked rusks from the Apulian tradition, made with barley flour and baked twice so they stay crisp and keep well. They are a versatile base for starters, finger food and sharing platters in Mediterranean and Italian hospitality.

  • Format: 6 packs of 500g
  • Sold as: by the box
  • Characterising ingredient: barley flour

Traditionally friselle are briefly moistened in water to soften them, then topped with diced fresh tomato, extra virgin olive oil, oregano and a pinch of salt for the classic Apulian frisa. They also work with marinated vegetables, mozzarella, tuna or burrata, and make an easy aperitivo or summer starter. Suggested on a Mediterranean sharing platter with olives, cured meats and cheese, alongside a glass of chilled white or rosé wine.