FRISELLE TONDE CLASSICHE (260 g - 280 g)
FRISELLE aren't a kind of bread and not even a biscuit: frisella is frisella! It is perfect at lunch or dinner with vegetables, meat or fish, softened with a little water and flavoured with tomatoes and plenty of oil. The origins of frisella are very ancient: they were considered "the bread of travellers and peasants" who moved across our territory. In the absence of dishes, they represented also a sort of plate.
Durum wheat flour, olive oil, natural yeast, baker's yeast, salt, extravirgin olive oil.