PUGLIA TARALLI - I FRUTTI DEL GRANO
WE BELIEVE IN ARTISANAL TECHNIQUES
Our production cycle is almost entirely manual, which involves the exclusive use of the highest quality products without the addition of leavening agents or preservatives.
Our taralli are made with only extra virgin olive oil from Puglia, artisanal techniques, without yeasts and highly digestible. Each one different from the other.
We come from special places, where few good taralli are made. The houses of Apulian housewives, the small neighborhood bakeries. Thirty years of fragrant dawns, of water and flour, of hot ovens and ancient recipes. There we learned to use our hands and the right ingredients, kneading and churning until we were sure that our taralli were worthy of the wheat.
Since then we have continued to honor the history and goodness of the true Apulian tarallo, preparing by hand only a few quintals a day, with carefully selected Italian raw materials. A precise choice, outside of any compromise or industrial logic, which took us to the bakeries of Eataly and other small and large kingdoms of gourmet food. Because wheat fruits, grown with so much care and love, only do well where quality is at home.
MAKING: Ours is an almost completely manual production cycle, which involves the exclusive use of the highest quality products without the addition of leavening agents or preservatives.
TARALLI: Our taralli are made with only Apulian extra virgin olive oil, artisanal techniques, without yeasts and highly digestible. One different from the other. Their variety reflects that of their land. The Puglia of tradition, of onion calzones, fennel seeds, focaccia from Bari or tomatoes in oil, but also the energy of its cereals, the burnt wheat of the past and the sweet and savory specialties. For those who, more than simple taralli, seek moments of pure pleasure.
OUR MAIN FLAVOURS
CLASSICS: The fruits of wheat in all their simplicity and purity, both in the traditional version and with fennel seeds.
CEREALS: All the natural authenticity and nutritional strength of cereals, in a mix of different varieties that give life to unique and exclusive taralli.
BURNED WHEAT: Once upon a time, farmers used wheat seeds toasted by burning stubble to produce a flour with an intense flavour. Let yourself be transported by this ancient recipe.
SWEET AND SOUR: If you thought that tarallo was only salty you should try the irresistible chocolate-cocoa duo.
SPECIALS: The perfect choice for lovers of Apulian tradition and more daring and unusual flavours. Discover them all and let yourself be won over by their explosive character.
THE FULL SELECTION OF FLAVOURS
Traditional
Cacio e pepe
Fennel seed
Sesame
Chili Pepper
Potato & Rosemary
Onion
Black Olives
Onion’s Calzone
Burned Wheat
Tomatoes in EVOO
Whole Wheat
Cereals
Rye
Emmer (Farro)
Cime di rapa
Nero di Troia (Puglia wine flavoured)
Turmeric & Ginger
Focaccia Barese
Chocolate & Cocoa
Almond