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Cereals friselle

Cereal friselle, baked in a wood-fired oven | approx. 400 g


Frisa, frisella, fresella, frisedda: these are some of the names that indicate the crunchy "bread", produced with white or wholemeal wheat flour or barley, which after an initial baking is cut in half transversely with a thread ("a choke") and put back in the oven to be "bis-cooked".

This last action makes the frisella completely different from the bread: it is in fact characterized by its hardness and, to be enjoyed, it must first be softened with water and then seasoned with tomato, salt, olive oil, basil or oregano.

€2.79
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Cereals friselle

Cereals friselle

Cereal friselle, baked in a wood-fired oven | approx. 400 g


Frisa, frisella, fresella, frisedda: these are some of the names that indicate the crunchy "bread", produced with white or wholemeal wheat flour or barley, which after an initial baking is cut in half transversely with a thread ("a choke") and put back in the oven to be "bis-cooked".

This last action makes the frisella completely different from the bread: it is in fact characterized by its hardness and, to be enjoyed, it must first be softened with water and then seasoned with tomato, salt, olive oil, basil or oregano.

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Quality certifications

INGREDIENTS: Cereal flour 60% variable composition (spelled, barley, rye), wheat flour type "0", seeds: (flax, sesame, poppy), water, olive oil, salt, natural mother yeast.

Wheat cultivation and milling country: ITALY.

ALLERGENS: the product contains gluten.

Average nutritional facts for 100 g of product

Energy value

kcal 251 - kJ 1050

Total fat

3,8 g

of which Saturates

0,8 g

Carbohydrates

46,4 g

of which Sugars

10 g

Proteins

10 g

Fibers

5 g

Salt

0,48 g

PF3031

Data sheet

Cooking
Wood-fired oven

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Cereals friselle

Cereal friselle, baked in a wood-fired oven | approx. 400 g


Frisa, frisella, fresella, frisedda: these are some of the names that indicate the crunchy "bread", produced with white or wholemeal wheat flour or barley, which after an initial baking is cut in half transversely with a thread ("a choke") and put back in the oven to be "bis-cooked".

This last action makes the frisella completely different from the bread: it is in fact characterized by its hardness and, to be enjoyed, it must first be softened with water and then seasoned with tomato, salt, olive oil, basil or oregano.

Write your review

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