Friselle

Apulian sourdough friselle with ancient semi-whole grains and Volterra salt

The traditional Southern peasant toasted bread, crunchy and versatile

The Friselle of Culetti circular eco-oven

Le Friselle The Culetti ecoforno circolare are the artisanal and elegantly revisited version of one of the oldest and most distinctive preparations of Southern Italy: the Apulian toasted bread. Made with semi-wholemeal ancient grain flour, live sourdough starter, a small addition of compressed yeast, extra virgin olive oil and the prized Volterra salt, are the fruit of the double cooking traditional method that makes them crunchy, long-lasting, and capable of reviving when in contact with water. A food essential and versatile, perfect for outdoor summer lunches, for rustic aperitifs and for those looking for a different, authentically traditional bread enriched by the aromatic depth of ancient grains.
 
 
 

The roots of Friselle are deep in the Mediterranean seafaring tradition

Le friselle (o frieze, frisedde, Salento frise) are one of the oldest foods in the Puglia and in particular of the Salento: their birth is already documented in medieval era, when they represented the "bread of sailors and farmers". The double baking - first as normal bread, then cut in half and toasted in the oven - was developed to ensure a very long shelf life without mouldApulian sailors used to bring friselle on long sea voyages, soaking them in salt water and seasoning them with oil, tomato, and oregano directly on the ship. Legend has it that even Aeneas, after landing on the Italian coasts, consumed an ancestor of the frisella in the company of his men - an episode narrated by Virgilio since Book VII of the AeneidA peasant-seafaring tradition that spans two millennia and arrives intact in our kitchens.
 
 
 

Choosing Culetti Friselle means choosing sourdough and ancient grains

These friselle are distinguished from the industrial ones by the radical quality of ingredients. The semi-wholemeal ancient grain flour It provides a nutritional richness far superior to modern refined flours: greater quantities of fibers, B vitamins, Magnesium, Zinc, polyphenolic antioxidants e essential amino acidsAncient grains also contain forms of more digestible gluten and less aggressive than modern wheat. Fermentation with mother yeast activates enzymatic processes that they pre-digest phytates (the antinutritional factors typical of whole grains), releasing the minerals and making them fully absorbable.extra virgin olive oil gives body and enriches its nutritional profile with monounsaturated fats. Volterra salt — precious Tuscan rock salt — completes the picture with a rich and balanced mineral flavor.
 
 
 

How to Best Use: Friselle

• CLASSIC SALENTO-STYLE FRISELLA: TOMATO, OIL, AND OREGANO
  The noblest and most traditional way to enjoy frisella is the Salento ritual of “sponzatura”: quickly pass it under a jet of fresh water (no more than 5-10 seconds, to soften it without soaking it), season it with Marina di Pachino PGI Tomato o Organic Datterino Tomato cut into small pieces, a handful of Oregano from Salina, a pinch of salt and a generous drizzle of New stone-ground extra virgin olive oilServe immediately: the perfect summer lunch in 3 minutes.
• GOURMET BRUSCHETTONI AND SIGNATURE STUFFED FRISELLE
  Friselle Culetti are the ideal base for gourmet bruschettoni and creative fillings. Soften them slightly and enrich them with Organic Black Olive Bruschetta, Organic Artichoke Bruschetta o Bruschetta with organic porcini mushrooms. For a seafood version, complete with Mediterranean Bluefin Tuna Fillets, some Alice of Cetara in Oil e Slowfood Salted Salina CapersA hearty finger food with a strong Mediterranean character.
• RUSTIC APERITIF, CHOPPING BOARD AND BREAD SUBSTITUTE
  Crumble or break the Friselle into smaller pieces and serve them as crunchy accompaniment to a platter of cold cuts and cheeses: try them with the Corallina Salami from Tuscia, Falisco Aged Pecorino and some Organic Gaeta DOP OlivesTheir hard crunchiness retains flavor and fragrance for days, making them practical for travel and picnics. They can also replace dry bread in numerous recipes: from the classic Tuscan panzanella to Andalusian gazpacho, from ribollita to bocconcini in zuppa.

The Manufacturer: Culetti circular eco-oven

Culetti ecoforno circolare is the Italian artisan oven that has made the sustainable bread making and ancient grains its distinctive signature. The “circular eco-furnace” philosophy encompasses the dual commitment towards cereal biodiversity (with the valorization of ancient and local varieties) and towards theThe circular economy applied to breadmaking, with attention to every stage of the production process. Live sourdough, clean ingredients, and traditional baking methods are the company's unmistakable hallmarks.
 
 
 

Ingredients

Flour ancient grains semi-wholemeal, water, sourdough starter (water, flour) wheat), compressed yeast, extra virgin olive oil, Volterra salt.

Allergens highlighted in bold: gluten (cereals).
 
 
 

Food container

Store in a cool, dry place, away from heat and humidity. Once opened, keep tightly closed to preserve the crispiness. Traditional double cooking ensures long shelf life without the need for added preservatives.
 
 
 

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