Friselle pugliesi, also known as frise pugliesi or frise salentine, are a symbol of Puglia’s culinary tradition. These delicious biscuit bread doughnuts boast an ancient history, dating back to times when the need to store bread longer led to the creation of these uniquely flavoured specialities. Their crunchy texture makes them ideal for topping with a variety of fresh and tasty ingredients, turning them into a versatile dish that suits every occasion, from a quick breakfast to a light lunch. If you have never tried friselle puglia, now is the time to discover how much they can enrich your table. Imagine a hot summer day in Salento: a well-seasoned frisa with ripe tomatoes, extra virgin olive oil and a pinch of oregano is all you need for an authentic and satisfying gastronomic experience. The variations are endless: from simple classic combinations to more creative and gourmet toppings. Buying Apulian friselle online is easy and convenient thanks to our e-commerce dedicated to the authentic flavours of Apulia. We offer only high quality products, made according to tradition to guarantee you the best possible experience. Don’t miss the opportunity to bring a piece of Puglia into your kitchen; discover our proposals and be inspired by the recipes you will find on our website. Friselle are not just food: they are a journey into the flavours of Southern Italy.
How to Prepare Friselle
Their preparation begins with a simple but tasty dough made from durum wheat flour, yeast, water and a pinch of salt. This dough is kneaded until it has a smooth and elastic consistency, then it is divided into small portions that are moulded into doughnut shapes. After an initial rising, the friselle are baked in the oven at a moderate temperature until they take on a nice golden colour.
The secret lies in their double baking: once baked, they are cut in half and returned to the oven to be toasted. This process gives them the characteristic crispy texture that makes them perfect for topping with fresh, tasty ingredients. Tradition dictates that before being eaten, the friselle are lightly soaked in water to soften them just enough, while retaining that pleasant crunchiness that sets them apart.
On our e-commerce you will find different variants of Apulian friselle ready to buy, each with its own unique touch. Don’t miss the chance to try this authentic flavour of Southern Italy directly at home. Discover the pleasure of bringing a piece of Apulian tradition to your table and be inspired by the endless topping possibilities that these delicious doughnuts offer!
The legend of the frisa and the Apulian sailor
It is said that friselle were born along the coast of Salento, thanks to the ingenuity of Apulian sailors. One legend tells of a young sailor who, before setting sail on a long voyage, brought with him some biscuit bread, hard and resistant to time and humidity. During a stop on the open sea, under the scorching sun, the bread was now too hard to bite. It was then that he decided to soak it in sea water to soften it. He then added some crushed tomatoes, a drizzle of oil brought from home and some herbs picked at the harbour.
It was an extraordinary discovery: that bread, reborn in salt water, had absorbed the scents of the sea and the sun. From that day on, every Apulian sailor never left without his friselle. Over time, the tradition also spread among farming families, who enriched it with ingredients from the garden and farmyard.
Even today, in the simple gesture of wetting the frisa and seasoning it with a few genuine ingredients, an ancient story of ingenuity, simplicity and connection with the land and the sea is renewed.
The frisa of yesteryear: simple, genuine, tasty
Apulian friselle, with their rustic texture and the smell of durum wheat, are a true emblem of southern Italian peasant cuisine. They used to be seasoned in a simple but incredibly tasty way. It was enough to soak them lightly in water – often well water – to soften them just a little, and then season them with a few, but carefully chosen ingredients: ripe tomatoes crushed by hand, a pinch of salt, hand-picked oregano and the inevitable freshly pressed extra virgin olive oil. No forks, no frills: the flavour was that intense and true of summer, of lunches eaten in the shade of a fig tree, with bread that tasted of sun and earth.
That authentic taste, which we try to rediscover today, told stories of simplicity and authenticity. Every ingredient had a soul: the tomato had the scent of the garden, the oil carried the memory of the olive harvest, and the frisella, with its crunchiness, gave rhythm to the meal.
Today, we can rediscover that flavour by enriching it with a few fanciful variations that respect tradition: the addition of black olives, a creamy burrata or a touch of tuna in oil to evoke the scents of the sea. For the more curious, even more modern combinations such as fresh figs and prosciutto crudo can create a surprising marriage.
Whatever seasoning you choose, the secret remains the same: simple, seasonal and quality ingredients. This is the only way that Apulian friselle continue to tell their story – crispy, fragrant and unforgettable – just as they once did.
