Bakery
Puglia
Ancient grains
Regional Specialty
Vegan
Innovative Italian
Il Mulino CalogiuriCrush 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.
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
Allergens gluten
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
Allergens gluten
Friselline are an easy entry to Apulian food for shoppers who know bruschetta. The Tritordeum version gives a second reason to choose them.
Case of 10 × 300.
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.
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.
Il Mulino Calogiuri was founded in 1960 by Giuseppe Calogiuri in Lizzanello, near Lecce, and is now run by the third generation. The family mills organic flours and makes pasta and friselle from traditional and healthy grains such as Senatore Cappelli and tritordeum.
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