Bakery
Puglia
Ancient grains
Regional Specialty
Vegan
Back soonInnovative Italian
Il Mulino CalogiuriBack soonThe producer is restocking it. You can still save it and add it to your request.
Put a bowl on the bar for the aperitivo or in the bread basket at lunch. The plain flavour suits any wine and any antipasto. Their small size makes portioning simple for room service and events.
Specs 300 g, case of 10, shelf life 6 months, Puglia (Italy).Ingredients: Tritordeum flour, high-oleic sunflower oil, white wine (sulphites), extra virgin olive oil, salt, natural flavouring.Allergens: gluten, sulphites
Allergens gluten, sulphites
Olive oil tarallini are the everyday Apulian snack, and the Tritordeum flour gives them a fresh angle. The 300 g bag fits impulse buying at the till. They sell well next to the fennel and chilli versions.
Specs 300 g, case of 10, shelf life 6 months, Puglia (Italy).Ingredients: Tritordeum flour, high-oleic sunflower oil, white wine (sulphites), extra virgin olive oil, salt, natural flavouring.Allergens: gluten, sulphites
Allergens gluten, sulphites
Olive oil tarallini are the everyday Apulian snack, and the Tritordeum flour gives them a fresh angle. The 300 g bag fits impulse buying at the till.
Case of 10 × 300.
Classic olive oil tarallini, made with Tritordeum.
The producer makes these tarallini with Tritordeum flour, high-oleic sunflower oil, white wine and extra virgin olive oil, in a recipe inspired by the Apulian tradition and without preservatives. They are small, crunchy and lightly toasted in flavour.
Tritordeum was bred by Spanish researchers from durum wheat and a South American wild barley over more than thirty years, without genetic modification, and tolerates drought and heat well.
Specs: 300 g, case of 10, shelf life 6 months, Puglia (Italy).Ingredients: Tritordeum flour, high-oleic sunflower oil, white wine (sulphites), extra virgin olive oil, salt, natural flavouring.Allergens: gluten, sulphites.
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.
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