Description
Tritordeum tarallini with 10% Primitivo.
Made with Tritordeum flour, 10% Primitivo red wine and a touch of beetroot for colour, these tarallini have a rich, aromatic taste and a deep red hue. Sunflower oil, olive oil, extra virgin olive oil and salt complete the dough.
Tritordeum was developed at a research institute in Córdoba from durum wheat and the wild barley Hordeum chilense; bakers value its golden colour and its sweet, aromatic note.
For restaurants and chefs. At the bar, offer them with red wine, or with charcuterie and hard cheeses on a sharing plate. Their colour makes them stand out in a mixed snack bowl. They also accompany a vegetable soup in autumn.
For specialty and Italian stores. Red wine tarallini are a recognisable Apulian speciality, and the Tritordeum flour gives a modern twist. The red pack draws attention on the shelf. Suggest them with a bottle of Primitivo for an easy gift.
Specs: 300 g, case of 10, shelf life 6 months, Puglia (Italy).
Ingredients: Tritordeum flour, high-oleic sunflower oil, Primitivo red wine 10%, olive oil, extra virgin olive oil, salt, beetroot 0.5%.
Nutrition per 100 g: 480 kcal, fat 19.1 g (saturated 2.9 g), carbohydrates 66.3 g (sugars 2.07 g), fibre 1.8 g, protein 10.7 g, salt 1.9 g.
Allergens: gluten, sulphites.
