Apulian durum wheat Friselle rusk bread - 200g

Apulian friselle, also called frise, are a bagel-shaped rusk bread from Apulia, which has now become a must on every Italian table, although, before the postwar period, they would be eaten exclusively by wealthy people.

Friselle are not a type of bread, but they can perfectly replace it for some delicious starters. Especially in the summer time, when tomatoes are ripe and juicy, friselle can be seasoned with fresh tomatoes and a thread of extra virgin olive oil. Another recipe would be friselle with tuna and artichokes preserved in oil. And what about friselle with mozzarella and ‘Nduja sausage or rainbow trout and rocket salad?

They look like big taralli snacks and are baked twice. After being baked the first time, they are sliced into two and baked again to make them extremely crunchy. Ingredients for friselle differ a little bit from the taralli ingredients. The most important ingredient is without any doubt the durum wheat semolina; Danieli has selected a special local durum wheat flour from “Tavoliere delle Puglie”, a plain in the Northern part of the region.