Apulian 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.
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.
Homestyle taralli, the simplest recipe: flour, extra virgin olive oil, white wine and salt, cooked with the double-cooking method.
Apulian pizzaiola taralli: tomato, oregano and garlic in the dough, for anyone who loves the bold taste of pizza in a crunchy snack.
Apulian onion taralli: a sweet, enveloping aroma, cooked with the double-cooking method. A flavourful snack, ready for an aperitif.
