The “Lucarella” frise Martinesi are produced using 100% Italian wheat.
The dough is made by leavening type “0” durum wheat flour with water, salt and yeast. It is then worked by hand until a uniform mixture is obtained, the dough is then cut into pieces, the size of which is in accordance with the local tradition, and each piece is worked into a diamond shape.
These diamond shaped doughs are then baked in an unusual and particular way. The traditional ancient Martinese technique of “double baking” in a wood oven is still used today, after the first firing, each shape, still hot, is cut with a wire (“choke”) on the horizontal median plane leaving the characteristic irregular surface on the running side of the wire.
The two pieces obtained, the lower one with a flat bottom and the upper one with a curved back, are baked again in the oven (double baked) to eliminate the residual humidity in the dough.
The frise are stored in clay containers (today in plastic bags) to protect them from humidity and to help the preservation.
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