Apulian Taralli

Wholewheat taralli

Apulian wholewheat taralli: a more rustic taste and higher fibre content, the same crunchiness as the traditional recipe.

Apulian taralli prepared with wholewheat flour, which gives a more rustic taste and higher fibre content compared to the classic recipe with white flour. The processing remains the traditional double-cooking method: first boiled, then baked until crunchy outside and crumbly inside. A version made for anyone looking for the same Apulian snack but with a more rustic, genuine profile, without giving up the crunch.