{"id":1555,"date":"2012-07-25T13:19:24","date_gmt":"2012-07-25T11:19:24","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/frisella-le-pain-croustillant-italien\/"},"modified":"2012-07-25T13:19:24","modified_gmt":"2012-07-25T11:19:24","slug":"frisella-le-pain-croustillant-italien","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/frisella-le-pain-croustillant-italien\/","title":{"rendered":"Frisella \u2013 le pain croustillant italien"},"content":{"rendered":"
\"Friselle
Friselle avec des tomates et de l’origan<\/figcaption><\/figure>\n

Friselle et pain croquant<\/h2>\n

Parfois, il y a vraiment des co\u00efncidences \u00e9tranges. Nous venons juste d’ajouter les Friselle<\/strong> \u00e0 notre assortiment et je me suis un peu document\u00e9e \u00e0 ce sujet. C’est alors que j’ai remarqu\u00e9 la ressemblance avec le pain croquant su\u00e9dois, qui est \u00e9galement rond et poss\u00e8de un trou au centre. La p\u00e2te diff\u00e8re toutefois, mais les deux types de pain sont ronds et ont un trou au centre. Cependant, alors que la frisella est cuite deux fois (ital. biscotti<\/em>), le pain croquant est conserv\u00e9 par s\u00e9chage. Ces deux traditions remontent \u00e0 une \u00e9poque o\u00f9 il \u00e9tait bien plus difficile de stocker les aliments.
\nLa v\u00e9ritable co\u00efncidence, cependant, r\u00e9side dans le fait qu\u2019il y a quelque chose de typiquement italien et de typiquement su\u00e9dois : la f\u00eate de Lucia, c\u00e9l\u00e9br\u00e9e pendant l’Avent, le 13 d\u00e9cembre, dans les deux pays.<\/p>\n

\"Pain
Pain croquant su\u00e9dois (Kn\u00e4ckebr\u00f6d)<\/figcaption><\/figure>\n

Friselle \u2013 le pain des p\u00eacheurs<\/h2>\n

La frisella<\/strong> (au pluriel friselle<\/em>) trouve son origine en Apulie. Elle \u00e9tait pr\u00e9par\u00e9e pour les p\u00eacheurs qui l’emportaient avec eux lors de voyages de plusieurs jours. De mani\u00e8re similaire, en Allemagne, on avait le biscotte qui est \u00e9galement cuit deux fois, comme son nom l’indique. Cela permet de conserver le pain plus longuement. Toutefois, les p\u00eacheurs apuliens ne mangeaient pas les friselle telles quelles, mais les trempaient bri\u00e8vement dans de l’eau de mer et les garnissaient ensuite de poissons fra\u00eechement p\u00each\u00e9s. Il semblerait que les anciens Grecs connaissaient d\u00e9j\u00e0 un pain cuit deux fois, pr\u00e9curseur de la friselle et du biscotte.<\/p>\n

\"Friselle<\/a>
Friselle nature<\/figcaption><\/figure>\n

Acheter des friselle<\/h2>\n

Les friselle<\/strong> \u00e9taient \u00e9galement consomm\u00e9es \u00e0 terre (probablement pas par les p\u00eacheurs, qui devaient certainement \u00eatre contents de manger \u00ab quelque chose de concret \u00bb). Ainsi, il existe une recette des Pouilles qui utilise les friselle bri\u00e8vement tremp\u00e9es dans de l’eau et garnies d’un m\u00e9lange de tomates, basilic et huile d’olive dans une salade de pain (Panzanella > recette<\/a>). \u00c0 Naples, les friselle sont garnies de tomates, basilic et huile d’olive (semblable \u00e0 la bruschetta).
\nSi cela vous a mis l’eau \u00e0 la bouche et\/ou a \u00e9veill\u00e9 votre curiosit\u00e9, vous pouvez acheter des friselle et d’autres sp\u00e9cialit\u00e9s de pain italien chez nous. Commandez facilement en ligne et, dans la plupart des cas, les produits seront chez vous d\u00e8s le lendemain.<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

D\u00e9couvrez l’histoire et les traditions du Friselle, pain italien bicuit similaire au kn\u00e4ckebr\u00f6d su\u00e9dois, et la fa\u00e7on unique dont les p\u00eacheurs apuliens le consommaient. Profitez de recettes authentiques et achetez en ligne.<\/p>\n","protected":false},"author":2,"featured_media":1554,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1555","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"\nFrisella \u2013 le pain croustillant italien - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/frisella-le-pain-croustillant-italien\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Frisella \u2013 le pain croustillant italien - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez l'histoire et les traditions du Friselle, pain italien bicuit similaire au kn\u00e4ckebr\u00f6d su\u00e9dois, et la fa\u00e7on unique dont les p\u00eacheurs apuliens le consommaient. 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