Description
Frise, the twice-baked durum wheat rings that are the base of the Puglia summer table.
Durum wheat flour, salt, brewer’s yeast and water. The rings are baked, split and baked again, which makes them dry and long-keeping.
For restaurants and chefs. Wet the frisa briefly, then top with cherry tomatoes, olive oil, oregano and salt; add tuna, anchovies or capers for a fuller dish. It works as a summer starter, a light lunch or a base for seafood salads. The 500 g bag holds several portions.
For specialty and Italian stores. Frise are a staple in Puglia and a curiosity abroad, which makes them a good regional product to explain at the counter. The larger bag suits families. Customers can complete the dish with jarred tomatoes and a bottle of olive oil.
Specs: 500 g, case of 8, shelf life 6 months, Puglia (Italy).
