Small Traditional Apulian Friselline - Leo Buongusto

Apulian friselline are a symbol of Southern Italy's culinary tradition, and one of the best 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, combining ancient processing techniques with innovation to create a product that preserves the authenticity of the past while looking to the future.

Friselline originated from a need typical of peasant and maritime culture: to create a food that could be stored for a long time and consumed as needed. Biscuit-like and dry, friselline could be easily transported by farmers and fishermen, offering a simple yet nutritious meal. In their small size, the friselline are ideal for creating tasty appetizers and snacks, perfect for any occasion.

The preparation of Leo's friselline follows the traditional recipe. The dough is made from durum wheat flour, water, yeast, and salt, which are expertly mixed until an elastic consistency is achieved. After rising, the dough is shaped into round forms and baked for the first time.

The friselline are then cut in half and baked again in a process known as "biscottatura," which makes them crunchy and hard, ready for long-term storage.

Before consumption, the friselline must be soaked in water to soften, a process called "sponzatura." The soaking time can vary according to personal preference: shorter for those who prefer a crunchier texture, and longer for those who like it softer.

Once ready, the friselline are traditionally topped with fresh tomatoes, extra virgin olive oil, salt, and oregano. Thanks to their small size, they are particularly versatile and can be enhanced with a variety of ingredients, such as tuna, anchovies, olives, onions, fresh cheeses, or seasonal vegetables, making them perfect for preparing tasty and original appetizers and snacks.

Leo Buongusto's friselline are much more than just a food item; they represent a living connection to Apulian history and traditions. Each bite embodies the passion for craftsmanship and respect for recipes passed down through generations. Today, thanks to the combination of ancient and modern techniques, Leo manages to carry on a production that preserves the quality and authentic flavor of the past, making his friselline 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.