Apulian Taralli
Multigrain taralli
Apulian multigrain taralli: a mix of grains for a richer taste and a slightly more rustic texture.
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Apulian Taralli
Calzone taralli
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.
Calzone taralli, which take their name and flavour from the filling of the traditional Apulian calzone: onion and sultana raisins in the dough, for a sweet-and-sour contrast that immediately sets them apart from other taralli. The processing follows the classic double-cooking method, first boiled and then oven-baked, for the crunchy, crumbly texture typical of the Apulian snack. A distinctive tarallo, made for anyone who wants to discover a different flavour, while keeping the same roots in tradition.
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Apulian Taralli
Fennel seed taralli
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.
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Apulian Taralli
Homestyle taralli
Homestyle taralli, the simplest recipe: flour, extra virgin olive oil, white wine and salt, cooked with the double-cooking method.
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Apulian Taralli
Wholewheat taralli
Apulian wholewheat taralli: a more rustic taste and higher fibre content, the same crunchiness as the traditional recipe.
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