Bakery
Puglia
Ancient grains
Regional Specialty
Vegan
Savorita pickInnovative Italian
Il Mulino CalogiuriGreen friselline make a striking base for seafood: top them with raw prawns, octopus salad or tuna tartare. They also pair with burrata and lemon zest. Their colour adds interest to a mixed bread basket.
Specs 300 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: Tritordeum flour, Maiorca soft wheat flour, emmer (farro dicocco) flour, Riminia durum wheat flour, Senatore Cappelli durum wheat flour (all stone-milled); durum wheat semolina, re-milled durum wheat semolina, type 0 soft wheat flour, olive oil, sunflower oil, salt, yeast, spirulina algae.Allergens: gluten
Allergens gluten
Spirulina has a following among health-minded shoppers, and the green colour catches the eye. The product turns a regional staple into a modern snack. Place it with the other friselline so customers can compare flavours.
Specs 300 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: Tritordeum flour, Maiorca soft wheat flour, emmer (farro dicocco) flour, Riminia durum wheat flour, Senatore Cappelli durum wheat flour (all stone-milled); durum wheat semolina, re-milled durum wheat semolina, type 0 soft wheat flour, olive oil, sunflower oil, salt, yeast, spirulina algae.Allergens: gluten
Allergens gluten
Spirulina has a following among health-minded shoppers, and the green colour catches the eye. The product turns a regional staple into a modern snack.
Case of 10 × 300.
Green friselline made with spirulina.
The dough blends stone-milled Tritordeum with four ancient grains, Maiorca, emmer, Riminia and Senatore Cappelli, together with durum wheat semolina, olive oil and sunflower oil. Spirulina, a microalga, is added to the dough and turns the friselline green, with a light marine note.
Specs: 300 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: Tritordeum flour, Maiorca soft wheat flour, emmer (farro dicocco) flour, Riminia durum wheat flour, Senatore Cappelli durum wheat flour (all stone-milled); durum wheat semolina, re-milled durum wheat semolina, type 0 soft wheat flour, olive oil, sunflower oil, salt, yeast, spirulina algae.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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