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Friselle made with barley or wheat flour

Friselle made with barley or wheat flour

 

PAT - Traditional Agricultural Food Product

Place of Origin

Lecce

 

Friselle are a type of toasted bread, typical of Puglia region.

They can be prepared with two types of flour: barley flour, which gives the product a light brown colour, or with wheat flour, in this case friselle have a cream colour.

Usually they have a diameter between 8 to 16 cm and can be stored for a long time in containers or bags.

 

Friselle are prepared by mixing flour, water, salt and yeast. Once the dough is ready small loaves of bread are created and allowed to rise for a while.

When ready they are placed in wood-burning ovens and cooked for half of the time. At this point they are cut in half and placed back in the oven, with the central part of the loaf side up, and cooked until quite hard.

Friselle are eaten by wetting them with a bit of water, then extra virgin olive oil, cherry tomatoes, oregano and a pinch of salt.

They are also used for the recipe "Acquasala".