Blog
By Cosimo Torlo
Ginger, coriander, turmeric, and Jerusalem artichoke bread. Increasingly in our country, spices and other products are being cultivated that until not so long ago were the preserve of Eastern countries alone.
This is happening especially in the south, where climatic conditions make their cultivation possible.
In Puglia, for some time now, thanks to the initiative of young researchers and growers, projects like Friscous have been emerging. Francesco Cantoro’s idea is to create high-quality productions that appeal to a discerning and demanding audience of consumers—delicacies capable of best enhancing Salento tradition together with the wider Mediterranean heritage.
But how is Friscous actually made? The product is based on a selection of semolina and durum wheat flours grown in the Apulian region. The quality of the selected ingredients (sourdough starter, re-milled durum wheat semolina, turmeric), the slow leavening, and the meticulous artisanal processing (baking in a wood-fired oven), in addition to enhancing the flavor and taste of Friscous, make it particularly interesting from a nutritional standpoint: a low calorie intake, an almost total absence of cholesterol, and extraordinary antioxidant and anti-inflammatory power thanks to the skillful use of turmeric in the recipe.
Friscous is prepared with the simple addition of cold water, becoming in just a few seconds a base for an excellent first course or a healthy, wholesome aperitif. Personally, I prefer to use it in traditional Apulian recipes, for example with diced fiaschetto tomatoes, oregano, and extra virgin olive oil. It also pairs very well with mollusks, sweet-and-sour peppers, turnip greens and sausage, or mushrooms and sausage. But the fun part is that with products like this you can let your imagination run free to bring to the table a simple dish that is tasty precisely because of its simplicity.
GAELE SRL is the company based in Ruffano, a town in the heart of Salento, which created the start-up that made it possible to carry the project forward.
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