Friscous, the couscous of Salento

The tradition of Salento raw ingredients and the ability to develop innovative ideas linked to modern taste. But also the “marriage” between the historic local frisella and North African couscous. This is the successful combination devised by Francesco Cantore who, after three years of research and field testing, gave rise to Friscous, based on a selection of semolina and durum wheat flours, including flour obtained from Cappelli wheat.

Wheat production is personally overseen by the family-owned farm in the countryside of Ruffano, while the semolina comes from a careful selection guaranteed by trusted Apulian mills. Sourdough starter and slow baking in ovens fueled by olive wood and run by local master bakers add further value to this unique and original product. And as if that weren’t enough, enriching the dough is the addition of turmeric, an antioxidant spice originating from India, with numerous health benefits.

Friscous in fact boasts a low calorie intake, high digestibility, absence of cholesterol, and purifying and anti-inflammatory properties. Ideal also for vegetarian or vegan diets, the “Salento couscous” offers many different ways to be used in the kitchen. It’s up to you to find the most delicious one—starting with vegetable and seafood salads that enhance its crunchiness. Or sprinkled over soups and stews, or on meat tartare. Placed in a bowl with a few tablespoons of oil and 70–80 ml of water, it becomes an ideal stuffing for crustaceans and mollusks, but also the main ingredient of a quick and light dish.