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
Pizzaiola taralli
Apulian pizzaiola taralli: tomato, oregano and garlic in the dough, for anyone who loves the bold taste of pizza in a crunchy snack.
Apulian pizzaiola taralli, with tomato, oregano and garlic in the dough: the same ingredients as the classic pizzaiola preparation, packed into a crunchy tarallo. The processing follows the traditional double-cooking method, which gives the crumbly texture typical of this snack. A bold-tasting tarallo, made for anyone looking for a flavourful aperitif or a snack reminiscent of Apulian pizza flavours.
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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
Wholewheat taralli
Apulian wholewheat taralli: a more rustic taste and higher fibre content, the same crunchiness as the traditional recipe.
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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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