Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by
The Puglian frisa is a masterpiece of Salento tradition, representing summer in Salento. Frise are strictly seasoned with cherry tomatoes, salt, extra virgin olive oil, tuna, and fresh basil. Here is the recipe to make them at home!
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: In a bowl, mix the water, yeast, and sugar. Let rest until bubbles form on the surface.
Step 2 of 7: Knead the flour, yeast, oil, and salt until you obtain a smooth dough. Let rise for 2-3 hours.
Step 3 of 7: Divide the dough into 70 g balls and shape them into logs. Flatten the center and roll into a ring shape. Let rise until doubled in volume.
Step 4 of 7: Bake at 200 degrees for 30 minutes. Cut the friselle horizontally in half and bake again at 150 degrees for another 30 minutes until they become crisp and golden.
Step 5 of 7: To prepare the frise, soak the frisella in a bowl with room-temperature water without running it under the tap.
Step 6 of 7: Squeeze the cherry tomatoes onto the frisella, add basil, onion, tuna, salt, and extra virgin olive oil.
Step 7 of 7: Soak the friselle and enjoy the taste of Puglia at home!
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Fish
In gray: not detectedDetected
| Average values | Per serving212 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,912 kJ696 kcal | 1,375 kJ329 kcal |
| Fat | 26.55 g | 12.54 g |
| of which saturated fatty acids | 3.94 g | 1.86 g |
| Carbohydrates | 91.35 g | 43.14 g |
| of which sugars | 2.58 g | 1.22 g |
| Fibre | 3.47 g | 1.64 g |
| Protein | 22.72 g | 10.73 g |
| Salt | 1.31 g | 0.62 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
