Friscous® was born in Salento, in Puglia, an area suited to the production of wheat and with an important tradition in the art of baking.
 
From the name we can guess the ambition of its producers, who wanted to create an Apulian couscous from our Frisa tradition. It is therefore an innovative food produced from Italian durum wheat, mother yeast, turmeric, craftsmanship and cooking in ancient olive wood ovens.
 
The ingredients used and the processing method make Friscous® a precious ally for our health: low caloric intake, high digestibility and absence of fats and cholesterol.
 
How to prepare the Friscous®
Add it crispy in earthen salads, sautéed vegetables, cream soups, legume soups, seafood salads, fish or meat tartare, mushroom carpaccio or to give a note of taste, color or crunchiness to the your first courses (pasta, rice, etc.) or to bread meat or fish.
 
For Friscous®-based dishes, pour 100 grams into a bowl, add 2 tablespoons of oil and wet with 70-80 ml of water at room temperature: you will get a golden base to be seasoned at will or to be used to fill vegetables, molluscs , shellfish, fish or meat.
Also suitable for those on a vegetarian or vegan diet.
Below are some recipes created using Friscous®
 
Friscous® is distributed in authorized retailers and used in recipes and gourmet preparations in the best restaurants in Italy.
For more information:
www.petramare.it