Semi-wholemeal frisella "Miscuglio di Aleppo"

€4.20

Frisella is a tarallo baked in the oven, cut in half horizontally and made toast again in the oven. To taste it, it is bathed in cold water for a time that depends on the individual taste and consistency of the cooked pasta. Then it is seasoned with fresh tomato, oregano, salt and a drizzle of extra virgin olive oil. As a variant it can also be used as a base for vegetable stews and legume or fish soups. Originally, friselle were consumed by Phoenician navigators as travel bread, softened with sea water and flavored with olive oil. The frisella was in fact a travel bread whose conservation period was much longer than that of bread.

Format
  • 250 gr
Quantity
Immediately available

Ingredients: organic soft wheat flour "Miscuglio di Aleppo" evolved in Molise and stone ground, water, yeast, extra virgin olive oil, salt.

* The soft wheat of "Miscuglio di Aleppo" is a mixture of seeds of soft wheat of different ancient varieties. The Petacciato company has been cultivating mixtures of soft wheat and durum wheat for over ten years on the mild hills of San Giuliano di Puglia. There the mixtures have evolved over time, becoming evolutionary populations able to adapt perfectly to the territory in which they are cultivated and to the climatic changes in progress. The resulting products, such as these friselle, represent the maximum expression of the territory and its typical features.

FRIS421

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Semi-wholemeal frisella "Miscuglio di Aleppo"

Frisella is a tarallo baked in the oven, cut in half horizontally and made toast again in the oven. To taste it, it is bathed in cold water for a time that depends on the individual taste and consistency of the cooked pasta. Then it is seasoned with fresh tomato, oregano, salt and a drizzle of extra virgin olive oil. As a variant it can also be used as a base for vegetable stews and legume or fish soups. Originally, friselle were consumed by Phoenician navigators as travel bread, softened with sea water and flavored with olive oil. The frisella was in fact a travel bread whose conservation period was much longer than that of bread.

Write your review