Description
Bite-size friselline: the twice-baked bread rings of Puglia, scaled down for snacking.
Type 0 soft wheat flour, olive oil, salt, brewer’s yeast and water. The dough is shaped into small rings, baked, split and baked again until dry and crisp. The ingredient list is short and fully plant-based.
For restaurants and chefs. Friselline go straight into the bread basket or onto an aperitivo board with cured meats, cheese and olives. Soften them for a moment in water and top with chopped tomato and oil for a mini frisella. They also make a crunchy garnish for soups and salads.
For specialty and Italian stores. Friselline bring a recognisable Puglia snack into a convenient size, with a plant-based recipe. They are an impulse buy next to olives, cheeses and wine. Rotation is steady, as customers use them like crackers.
Specs: 250 g, case of 8, shelf life 4 months, Puglia (Italy).
