Freselle Tonde Bianche Cianciullo: the twice-baked bread of Southern Italy
Freselle Tonde Bianche Cianciullo are round wheat rusks baked twice for full crispness and long shelf life. Made with only wheat flour, water, salt and baker's yeast, they deliver 345 kcal and 11 g of protein per 100 g with no added fat. Each 400 g bag is supplied in a case of 15, ready as a base for the classic fresella al pomodoro, for bruschetta and for cold appetizers in any professional kitchen.
What is a fresella
The fresella is a typical baked bread of Southern Italy: a ring or round loaf cut in half and baked a second time until completely dry. Documented in the rural recipe books of Campania, Cilento and Puglia, it was born as a long-life staple that fishermen and field workers could carry for days and revive simply by moistening it with water. Today it is a pillar of the Mediterranean summer table.
The producer: Biscottificio Cianciullo
These freselle are produced by Biscottificio Cianciullo in Jelsi, in the Molise region, an artisan bakery founded by Pasquale Cianciullo in 1967 and now run by the family with around one hundred products between taralli, tarallini, rusks and traditional biscuits. The recipe stays faithful to tradition: simple ingredients, slow baking and a dry, fragrant crumb.
Sensory profile
Round and flat, golden in colour, the fresella is dry and very crisp with a clean wheat aroma. Its neutral taste makes it a perfect carrier for both fresh and savoury toppings: it absorbs water and dressing without falling apart, keeping a pleasant bite at the centre.
How to use it in the professional kitchen
- Fresella al pomodoro: moisten the fresella in cold water for 10 to 20 seconds, then top with diced ripe tomatoes or cherry tomatoes, extra virgin olive oil, oregano and a pinch of salt. The summer classic of the Neapolitan and Cilento tradition.
- Gourmet bruschetta: use it dry as a sturdy base for tuna, mozzarella or burrata, cured meats, grilled vegetables or creamed legumes.
- Appetizer boards: serve it broken into pieces alongside dips, pates and cheeses for a crunchy alternative to bread.
- Quick service: ideal for aperitivo and brunch menus where a ready, shelf-stable bread base keeps food cost under control.
Pairings
The fresella loves ripe tomatoes, extra virgin olive oil, oregano, oil-packed tuna, mozzarella and fior di latte, anchovies and a drizzle of vinegar. For a more structured plate, pair it with marinated vegetables, olives and Italian cured meats.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Dry ambient product, no cold chain required: direct distribution across Zurich, Winterthur, Uster, Schaffhausen, St. Gallen, Aargau and Bern, with 24 to 48 hour shipping to Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Grisons (Chur, Davos) via partner couriers such as Swiss Post, Planzer and Galliker. Pallet shipping available for stock orders.
Who it is for
Designed for pizzerias, restaurants, delicatessens, hotels, bars, caterers, Italian grocery stores and private customers who want an authentic, ready-to-use Italian bread base with controlled food cost and long shelf life.
