Description
A sweet ring with a clear aniseed aroma, from the Salento baking tradition.
Soft wheat flour and sugar are worked with anise at 20% (hydrated alcohol and natural flavourings), olive oil, baking powder and vanillin. The sugared surface turns crisp in the oven while the inside stays light. The recipe is entirely plant-based.
For restaurants and chefs. Anise is the classic digestive flavour of southern Italy, so these rings fit the moment after the meal, with coffee or a small glass of sambuca or amaro. They suit a biscotti selection on the dessert menu and pair well with citrus sorbet. A small saucer is enough per guest.
For specialty and Italian stores. Aniseed sweets have a loyal following among Italian and Mediterranean shoppers, who look for this flavour by name. The vegan recipe is a plus for customers checking labels. Keep them beside the other tarallini so buyers can mix flavours.
Specs: 225 g, case of 12, shelf life 5 months, Puglia (Italy).
