Whole Wheat Freselle | Italian Twice-Baked Durum Bread (12 Pack)
$ 23.95
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Product of Italy
Southern Italian Classic
What Are Freselle?
Freselle are twice-baked Italian breads from Southern Italy. They are dry and crisp when you open the package, but that is exactly how they are supposed to be. A quick dip in water softens them just enough, and then they are ready for tomatoes, olive oil, oregano, and whatever else you like on top.
In Puglia, many people call them frise. Around Naples and here in the tri-state area, a lot of us call them freselle. Same product, same idea, and once you have them the right way, you understand why they have been around for generations.
Why They Are Different
Freselle are baked once, split in half, and baked again until they are fully dry. That second bake gives them their long shelf life and their rough surface.
That rough side is what makes them so good. It catches the tomato juice, olive oil, and seasoning instead of letting everything slide off.
How To Eat Freselle
The first step is a quick soak in cold water. Some people like them a little firmer. Some like them softer. There is no single rule. It comes down to taste.
- Dip: Briefly run the fresella under cold water or dip it for a few seconds.
- Top: Add crushed or chopped tomatoes to the rough side.
- Finish: Add extra virgin olive oil, salt, and oregano.
- Serve: Enjoy it as a light meal, a snack, or part of an antipasto spread.
How Long Do Freselle Last?
Because they are twice-baked and fully dried, freselle keep well for a long time when stored in a cool, dry place. That is one of the reasons they became such a staple in Southern Italy.
Keep a pack in the pantry and you are never far from a simple Italian meal.