Whole-wheat Frise

They are hard wheat taralli, cut in half horizontally and baked once again. It’s important to distinguish the frisa and bread: the frisa is not a type of bread, as it is cooked twice. Its origins date back to the 10th century BC, thought to be eaten by Phoenician sailors as bread for the journey, softened by saltwater and seasoned with olive oil. The Apulian frisa is a typical delicacy made of remilled whole hard wheat, water and sourdough, with a round shape and a hole in its center, similar to a bread doughnut. Ideal for quick, last minute lunches and dinners, or delicious and home-made snacks. Usually frise are softened with water before they are dressed to your heart’s content.

Ingredients: whole wheat flour, water, salt, baker’s yeast. This product may contain traces of soy, sulphites and nuts (almond and hazelnut) Allergens: Gluten