Posts by FrisAdminCousMatteo
Friscous. Salento-style couscous with turmeric
In recent years, there has been renewed attention toward crops that were at risk of disappearing for...
Friscous: Salento Tradition
Friscous® Petramarè is a dry baked product, innovative and highly appreciated by leading Michelin-st...
The pizza empire is in Latiano: the creations of Luppolo&Farina are a pilgrimage destination from all over Italy
Highlighted by Gambero Rosso and Identità Golose, the pizzeria run by Cristiano Taurisano and Davide...
Heinz Beck, abundant lightness
A cornerstone of Beck’s philosophy is the axiom: “dinner does not end the same evening.” “It’s a fun...
100 Italian Excellences
Friscous is among the one hundred Italian excellences featured in the prestigious volume published b...
Friscous, what a discovery: from Salento, a crunchy and versatile cousin of couscous
Friscous was a discovery that thrilled not only me, but also my family. It is produced by a group of...
Colombabà & Friscous: the crossroads of food
Francesco Rigatelli – FlorenceWalking through the aisles of the Leopolda in Florence, where Taste—th...
Friscous, the couscous of Salento
Starting from tradition, Francesco Cantoro devised an innovative product with a secret ingredient: t...
Friscous: a young taste, an ancient history
Friscous is an innovative product that combines the speed and simplicity of preparation of Salento f...
Friscous, the Salento couscous
By Cosimo Torlo
Ginger, coriander, turmeric, and Jerusalem artichoke bread. Increasingly in our c...