Frisella di Grano Duro | I Contadini - 500g

A twice-baked ring of bread, the traditional Puglian way to keep bread through the summer. I Contadini make theirs with 75% Senatore Cappelli durum wheat semolina, natural yeast and salt, and bake it in Ugento, Salento.

Hard, dry and wonderfully crunchy until you wet it. Dip it briefly in water, then top it with ripe tomatoes, a pinch of oregano, olive oil and salt for the classic summer lunch, or add anchovies, olives or burrata. It keeps for months in the pantry.