Traditional Apulian Friselle - Leo Buongusto

The Friselle Caserecce from Apulia are a symbol of Southern Italy's culinary tradition, and one of the finest examples of this specialty comes from Leo Buongusto, a producer from Gravina di Puglia, in the province of Bari. The history of his company has deep roots: it all began in 1979 when Leo's father founded a small artisanal business. Today, Leo continues this legacy with dedication, blending ancient processing techniques with innovation to create a product that preserves the authenticity of the past while looking towards the future.

Friselle originated from a need typical of the peasant and maritime culture: to create a food that could be stored for a long time and consumed as needed. Biscuit-like and dry, friselle could be easily transported by farmers and fishermen, offering a simple yet nourishing meal.

Leo Buongusto's friselle are made following the traditional recipe. The dough is composed of durum wheat flour, water, yeast, and salt, which are skillfully mixed until achieving an elastic consistency. After rising, the dough is shaped into round forms and baked for the first time.

Subsequently, the friselle are cut in half and baked again for the second time, a process known as "biscottatura," which makes them crunchy and hard, ready for long-term storage.

Before being consumed, friselle must be dipped in water to soften, in a process called "sponzatura." This step can vary in duration according to personal preference: shorter for those who like a still-crunchy frisella, longer for those who prefer it softer.

Once ready, they are traditionally topped with fresh tomatoes, extra virgin olive oil, salt, and oregano.

However, friselle offer endless possibilities for customization: they can be accompanied by tuna, anchovies, olives, onions, or even fresh cheeses and seasonal vegetables, making them versatile and perfect for every palate.

Leo Buongusto's friselle are not just a simple food, but a living connection to the history and traditions of Puglia. Each bite embodies the passion for artisanal work and respect for recipes handed down through generations. Today, thanks to the combination of ancient and modern techniques, Leo manages to maintain the quality and authentic taste of yesteryear, making his friselle a gastronomic excellence cherished by anyone fortunate enough to taste them.

INGREDIENTS OF TRADITIONAL FRISELLE :

Remilled semolina, water, natural yeast, olive oil, salt, brewer's yeast.

ALLERGENS:

Contains gluten. May contain traces of soy, nuts, sesame seeds, eggs.

SHELF LIFE:

6 months from the production date.