Skip to main content

Frisa Salentina

Frisa Salentina

Chef Alessandro

The frisa can be savored when drinking the following beers:

#PIZZICA: its pinch perfectly matches the crunchy characteristic of “frisa”
#AGRICOLA: it cleans up the mouth and calls on another bite
With this delicious, fresh dish that reminds us of summertime, we can think of many types of food-beer pairings that can better marry the different toppings on our “frise”.


  • 1 kg (35.27 oz) of wheat flour;
  • 550 g (19.40 oz) of water;
  • 5 g (0.18 oz)of brewer’s yeast;
  • 30 g (1.06 oz) of salt;
  • 50 g (1.76 oz) extra virgin olive oil;


Lay the flour in a bowl and start kneading it with half of the water; then, add the beer yeast in small pieces, the water a little at a time, and half of extra virgin olive oil (little by little, while continuing to knead the mixture on the working surface). Now, add the salt and the remaining water. Let’s complete the dough preparation by adding the remaining olive oil too. The dough must be smooth and homogeneous.
Move the dough into a bigger bowl and let it rise. Once it doubles, you cut it in small parts and roll them into a rope. Place one end slightly over the other and let them rise again until they are doubled. Bake for 15-20 minutes at 180° C (356° F).
Once the first cooking phase is over, cut the “frise” in half with a food string (this technique was used by our ancestors).
Bake them again for 30-40 minutes at 160°C (320° F).

Dressing ideas:

Before dressing our delicious “frise”, the first thing to do is to soak them in water for a few seconds according to our preference.
You can dress them to your liking, but we recommend you use tomatoes, extra virgin olive oil, salt and oregano or basil. However, if you are creative and imaginative, you can dare and add arugula, tuna, mozzarella, chili pepper, artichokes, and other surprising toppings. Don’t be afraid to dare!



Gli aiuti di Stato e gli aiuti de minimis ricevuti dalla nostra impresa sono contenuti nel Registro nazionale degli aiuti di Stato
di cui all’art. 52 della L. 234/2012 a cui si rinvia e consultabili al seguente link. (clicca qui)