Durum Wheat "Friselle" (500gr)


It was the bread of the peasants, cut in half and cooked twice, to keep it over time. Before eating it, it soaks for a few seconds, "pushes itself" and immediately after it is seasoned to your liking.



  • Durum WHEAT flour (70,2%),
  • Mother yeast (durum WHEAT flour, water) (28,0%),
  • Salt