If one thing defines the street food of southern Italy, it is the tarallino: a simple ring of unleavened dough made from flour, oil, salt and water (or wine), with other ingredients added for flavour depending on where it comes from.
The best known come from Puglia and Naples, and every area has its own variations. The story goes that this baked snack was born of necessity, from a mother feeding her children with what the larder offered: flour, oil, salt and white wine. The result became a proper recipe, the first for taralli pugliesi.
Our tarallini from Puglia
Our traditional tarallini from Puglia have the flavour, aroma and crumbly texture of the Puglian tradition. They are made with ingredients strictly from Puglia, and you can taste our oil and wine in them.
We follow the traditional recipe, with type “0” soft wheat flour, white wine and extra virgin olive oil.
How to serve them
They are very good as a snack or with an aperitivo, on their own or alongside fish and seafood. They can also be crushed and used as an ingredient in recipes, where they add flavour and fragrance.
Format
Round in shape, sold in 250 g packs.
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