Description
Boiled taralli with a chilli kick, a favourite with drinks in Puglia.
The base recipe is shared with the traditional taralli: type 0 soft wheat flour, white wine, extra virgin olive oil, olive oil, salt and natural olive flavouring, with chilli added for heat. They are boiled, then baked.
For restaurants and chefs. The chilli heat makes these taralli a strong match for beer, spritz and full-bodied red wines. Serve them on the bar counter or with a board of cheese and salumi. A small bowl per table encourages a second drink.
For specialty and Italian stores. Spicy snacks have a dedicated audience, and chilli taralli are a clear choice for them. They sell well next to craft beers and wines. Offer them as part of a mixed taralli selection.
Specs: 225 g, case of 15, shelf life 6 months, Puglia (Italy).
