Bakery
Puglia
Ancient grains
Regional Specialty
Traditional Italian
Regional Italian
Il Mulino CalogiuriFennel 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.
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
Allergens gluten
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
Allergens gluten
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.
Case of 10 × 500.
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.
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.
Il Mulino Calogiuri was founded in 1960 by Giuseppe Calogiuri in Lizzanello, near Lecce, and is now run by the third generation. The family mills organic flours and makes pasta and friselle from traditional and healthy grains such as Senatore Cappelli and tritordeum.
Same category, tags or region.
