Description
Bite-size friselline with stone-milled Tritordeum.
Friselle are the twice-baked ring breads of Puglia: dipped briefly in water, they soften and are topped with tomato, olive oil, oregano and salt. These friselline are the small version, made with stone-milled Tritordeum flour, soft wheat flour, durum wheat semolina and olive oil, with no preservatives or additives according to the producer.
Tritordeum is a cereal obtained in Córdoba, Spain, by crossing durum wheat with the wild barley Hordeum chilense; it has been on the market since 2013 and its golden flour owes its colour to lutein.
For restaurants and chefs. Crush them over panzanella-style salads, serve them softened with tomato and oregano as a quick antipasto, or set them on the aperitivo board next to cured meats. Their small size means no cutting and no waste. A short dip in water is all the preparation they need.
For specialty and Italian stores. Friselline are an easy entry to Apulian food for shoppers who know bruschetta. The Tritordeum version gives a second reason to choose them. They sell with the producer’s olive oil and tomato products, and work as an aperitivo purchase.
Specs: 300 g, case of 10, shelf life 6 months, Puglia (Italy).
Ingredients: stone-milled Tritordeum flour, wheat flour, durum wheat semolina, water, olive oil, salt, yeast.
Nutrition per 100 g: 456 kcal, fat 13.78 g (saturated 1.52 g), carbohydrates 71.57 g (sugars 2.73 g), fibre 2.18 g, protein 10.36 g, salt 1.8 g.
Allergens: gluten.
