TARALLI WITH OLIVES

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. 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.

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 into the small and large realms of gourmet food. Because wheat fruits, grown with so much care and love, only do well where quality is at home.

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Average nutritional values per 100g of product:
Energy value 497Kcal
2080Kj;
Total fat 19g;
Saturated fat 3g;
Unsaturated fat 16g;
Monounsaturated fat 11.4g;
Polyunsaturated fat 4.6g;
Carbohydrates 71g;
Sugars 3.1g;
4g fiber;
Protein 8.5g;
Salt 1.1g