How to make friselle from the Salento
The full recipe: the pre-ferment, the exact proportions, the double baking that makes them properly hard, and the Salento way of soaking them with the sponza frise.
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Frisella, the bread that survives a summer
Baked twice until hard, cut with a thread, and wetted before eating. Three seconds, no more.
The bread of Altamura
The first bread in Europe to get a DOP, in 2003. Remilled durum semolina, natural sourdough, wood-fired oven — and a rulebook that even specifies the water.
