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The taralli specialties of Puglia and Salento are prepared with quality ingredients and all strictly from the Apulian territory. Prepared with a mixture of selected wheat flour, white wine and extra virgin olive oil, the local vegetable of Puglia is added to taralli: turnip greens. Turnip greens, rich in folic acid and remineralizing properties, give to the tarallo that vaguely bitter taste and well balanced in the dough of flour and oil EVO.
If you love dried tomatoes you should definitely try this delicious pesto.
The tomatoes are sun-dried before grinding and the red cream obtained is seasoned with anchovies, capers and chili. Then it is dipped in Extra Virgin Olive Oil.
The taralli are made with a mixture of selected wheat flour, white wine and extra virgin olive oil. Local Apulian product, its originality is given by its friability and taste that makes it appetizing to the most demanding palates.
A grainy and spreadable cream with whole seeds (and therefore rich in unsaturated fatty acids).
