Apulian Taralli

Chilli taralli

Apulian chilli taralli: a decisive heat, crunchy outside and crumbly inside. The right snack for anyone who loves bold flavours.

Apulian chilli taralli, prepared with the traditional double-cooking method: first boiled, then baked until crunchy outside and crumbly inside. The chilli in the dough gives a decisive heat, felt from the very first bite without covering the taste of the extra virgin olive oil. A tarallo for anyone who loves spice, excellent with an aperitif or as an accompaniment to a cured meat and cheese board.