Description
Grandma’s taralli, flavoured with fennel.
The producer follows a family recipe for these taralli, hand-shaped from a blend of stone-milled ancient grains, Maiorca, farro dicocco, Riminia and Senatore Cappelli, with olive oil, yeast, lard and salt. This version carries fennel, the most traditional flavouring for Apulian taralli.
For restaurants and chefs. Fennel taralli go with red wine and salumi, especially with finocchiona and capocollo. Offer them with olives at the bar or at the end of a meal with a cheese plate. They keep their crunch well once opened.
For specialty and Italian stores. Fennel is the flavour many customers expect from Apulian taralli, so the product sells on recognition. Next to the plain version, it lets shoppers choose. It suits wine shops and delis as an add-on to a bottle.
Specs: 500 g, case of 10, shelf life 12 months, Puglia (Italy).
Ingredients: stone-milled ancient grain flour (Maiorca, farro dicocco, Riminia, Senatore Cappelli), olive oil, yeast, lard, salt, fennel.
Allergens: gluten.
