Friselle con pepe peppery biscuits - italiancookies.com
Friselle con Pepe: A Biscuit with Bite and History

Friselle con pepe aren’t just crunchy snacks, they’re part of southern Italy’s soul. You’ll find them in Puglia, Calabria, and Campania, where sun, stone, and tradition shape everything, even the food. These savory, ring-shaped biscuits were made to last.

Farmers and shepherds packed them for long days in the fields. Travelers took them on dusty roads. Dry, dense, and twice baked, they didn’t go stale. They stayed crisp, ready to soak up a bit of wine or oil when the time came. There’s beauty in their simplicity. Just flour, olive oil, wine, and pepper. No fuss. Just flavor. They reflect the old southern Italian way: make do, but make it delicious.

A Kick of Pepper

What sets friselle con pepe apart? The heat. Black pepper sometimes fennel seeds or chili gives them a spicy edge. It’s simple, but bold. A rustic biscuit becomes something deeper: warming, sharp, full of life. Forget the tomato-topped friselle you might know. These are tougher, more biscuit than bread. You don’t dress them up. They stand on their own perfect with cheese, cured meats, or a glass of strong red wine.

Every bite carries the past. You can taste the wood-fired ovens. The sun-dried herbs. The hands that shaped them.

These Friselle con Pepe are not your average biscuit. They’re a traditional Southern Italian snack, born in the countryside and made to last. Farmers, shepherds, and travelers once relied on them, simple, sturdy, and full of flavor that didn’t fade with time.It starts with just a few humble ingredients: flour, olive oil, dry white wine, and lots of cracked black pepper. The dough is shaped into rings, baked once, then sliced and baked again until completely dry and crisp. That’s the secret to their signature crunch and their shelf life.The result? A biscuit that’s earthy, aromatic, and packed with that unmistakable southern Italian kick of spice.
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Prep Time 30 minutes
Cook Time 1 hour
Rising Time 1 hour
Total Time 2 hours 30 minutes
Servings: 36 biscuits
Course: Bread, Side Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 8 cups all-purpose flour
  • 1¼ cups dry white wine
  • ¾ cup extra virgin olive oil
  • 3 tbsp cracked black pepper (adjust to taste)
  • 4 tsp salt
  • cracked black pepper
  • 2¼ tsp instant dry yeast
  • 1 cup lukewarm water (as needed for texture)
  • Optional: 1 tbsp fennel seeds for extra aroma
  • Optional: ½ tsp chili flakes for added heat

Instructions
 

  1. Make the Dough
    In a large bowl, combine the flour, salt, black pepper, and yeast. Stir well.
    Add the olive oil and white wine. Mix until crumbly.
    Gradually add lukewarm water while mixing until a firm, elastic dough forms. Knead for 8–10 minutes by hand or 5–6 minutes with a stand mixer.
  2. Let It Rise
    Cover the dough with a towel or plastic wrap. Let it rise at room temperature until doubled in size (about 1 hour).
  3. Shape the Friselle
    Preheat oven to 200°C (390°F).
    Divide the dough into 36 equal pieces. Roll each piece into a rope (about 15–18 cm long), then form a ring and pinch the ends together.
    Place on parchment-lined baking sheets, leaving space between each biscuit.
  4. First Bake
    Bake in the preheated oven for 20–25 minutes, or until lightly golden and puffed.
    Remove from oven and let cool for 10 minutes.
  5. Slice and Dry
    Using a sharp knife, carefully slice each ring in half horizontally (like a bagel).
    Arrange the halves cut side up on the baking sheets.
  6. Second Bake
    Lower oven to 160°C (320°F).
    Bake again for 20–25 minutes, until completely dry and crisp.
    Let cool on wire racks.

Notes

Don’t overhydrate: The dough should be firm but pliable, not sticky. Add water gradually to avoid making it too wet.
Kneading matters: Proper kneading develops the gluten and gives the biscuits their signature dense, chewy texture after the first bake.
Let it rise fully: A full, airy rise gives better shape and structure—especially important since these are twice-baked.
Uniform size even baking: Try to roll ropes the same length and thickness. Uneven biscuits will bake unevenly.
Well-sealed rings: Press ends together firmly so they don’t open during baking.
First bake:  Don’t fully brown them yet, you want a pale golden color.
Cool before slicing: Let them rest for 10 minutes before slicing to prevent crumbling.
Second bake drying:  This step is what gives them their signature crunch. Bake low and slow.
Friselle con Pepe Flavor Tips

Adjust the pepper to taste: 3 tablespoons of cracked black pepper deliver a warm, spicy kick. Dial it up or down based on your heat preference.

Fennel seeds or chili? Optional, but traditional in many southern households. They add depth and character, highly recommended if you like bold flavors.

Use good olive oil and wine: These biscuits rely on just a few ingredients, so quality matters. Choose a fruity olive oil and a dry white wine you’d enjoy drinking.

Serving

Friselle con pepe are incredibly versatile and can be enjoyed in countless ways, whether as a rustic appetizer, a crunchy snack, or part of a traditional Southern Italian antipasto board. Their bold black pepper flavor pairs beautifully with sharp cheeses like pecorino or aged provolone, salty cured meats like salami or prosciutto, and a handful of briny olives. For a simple yet satisfying bite, drizzle them with extra virgin olive oil and sprinkle with sea salt or dried oregano. You can also serve them alongside hearty soups or stews, just dip briefly to soften without losing that signature crunch. And for a true old-school experience, enjoy them dunked in red wine or even milk.

Classic pairing: Pecorino cheese, salami, olives, and a glass of bold red wine.
Drizzle & dip: Olive oil, fresh oregano, and a sprinkle of sea salt.

Storage

Friselle con pepe are naturally long-lasting thanks to their twice-baked, crunchy texture, but storing them properly will keep them fresh and flavorful for weeks. Once completely cooled, transfer the biscuits to an airtight container, metal tins or glass jars work best and store them at room temperature in a cool, dry place away from heat or humidity. When stored this way, they’ll stay crisp for up to 3 weeks. If they start to soften, just pop them into a low oven at 150°C (300°F) for 10–15 minutes to restore their crunch. Want to make a big batch? You can freeze friselle con pepe with great results. Simply let them cool completely, then place them in a freezer-safe bag or container, separating layers with parchment paper if needed. They’ll keep in the freezer for up to 3 months. When you’re ready to enjoy them, thaw at room temperature and re-crisp in the oven for a few minutes to bring back their signature bite. Whether stored in your pantry or freezer, these traditional Southern Italian biscuits are always ready when you are.