Apulian Taralli
Apulian multigrain taralli: a mix of grains for a richer taste and a slightly more rustic texture.
Apulian taralli prepared with a mix of several grains, adding depth of flavour and a slightly more rustic texture compared to the classic white-flour-only tarallo. The processing still follows the traditional double-cooking method, with the same crunchy outside and crumbly inside that sets apart all Apulian taralli. A variant for anyone who wants to vary their aperitif without straying from the same age-old recipe.
Price
On request
Online purchases coming soon: contact us for prices, availability and samples.
Details
Apulian fennel seed taralli, crunchy and crumbly, cooked with the double-cooking method: first boiled, then baked. The traditional savoury snack from Puglia, ready for an aperitif.
Apulian onion taralli: a sweet, enveloping aroma, cooked with the double-cooking method. A flavourful snack, ready for an aperitif.
Homestyle taralli, the simplest recipe: flour, extra virgin olive oil, white wine and salt, cooked with the double-cooking method.
Calzone taralli: onion and sultana raisins in the dough, as in the filling of the Apulian calzone. A sweet-and-sour contrast in snack form.
