The frisella (whole wheat kind), also called frisa, makes its first appearance back in 1300. Typical of Southern Italy regions such as Campania and even more Puglia, its literal description is: bagel-shaped toasted roll.

The name frisella probably derives from the Latin “frendere”, which means grind, cut into small pieces, and in fact the frisella is a crumbly food.

It can be seen as a durum hard bread biscuit, cut horizontally in half and toasted again in the oven. The dough is entirely mixed by hand and is made from durum wheat flour, water, salt and yeast. The dough is then cut and rolled in a shape reminiscent of the bagel.
After the first baking in a wood oven, it is cut in the middle with an iron wire and the two sides are baked again. Because of this cooking process the two sides have a different look: one is porous and the other one is compact.

Package:  250 gr - 6 pieces