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Friselline with olive oil

Friselline with olive oil, baked in a wood-fired oven | appox. 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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Friselline with olive oil

Friselline with olive oil

Friselline with olive oil, baked in a wood-fired oven | appox. 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: type 0 soft wheat flour, olive oil, malt, salt, natural yeast.

Wheat cultivation and milling country: ITALY.

ALLERGENS: the product contains gluten.

Average nutritional facts for 100 g of product

Energy value

kcal 388 - kJ 1623

Total fat

3,5 g

of which Saturates

0,45 g

Carbohydrates

79,5 g

of which Sugars

1,8 g

Proteins

8,7 g

Fibers

1,5 g

Salt

1 g
Sapori & Salute
PF3034

Data sheet

Cooking
Wood-fired oven
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Friselline with olive oil

Friselline with olive oil, baked in a wood-fired oven | appox. 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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