Apulian traditional boiled taralli
Apulian boiled taralli faithful to the traditional recipe: gilded, crunchy and fragrant.
Perfect for your happy hours, during your meals as substitute of bread or as snack to take anywhere with you.
Enjoy the taste of Ester Apulian traditional taralli an choose your favorite one!
PLAIN TARALLI TONDI 250g
With extra virgin olive oil (2%).
FENNEL SEEDS TARALLI TONDI 250g
Apulian typical recipe.
CHILI PEPPER TARALLI TONDI 250g
A strong flavour for the bravest.
ONION TARALLI TONDI 250g
Salty and irresistible: one leads to a dozen!
PIZZA FLAVOUR TARALLI TONDI 250g
With tomato sauce, garlic and oregano: a tribute to our beloved pizza.
FENNEL SEEDS TARALLINI TONDI 40g
Ideal for Ho.Re.Ca and Vending Machines. Also available in multipacks.
PLAIN TARALLI LUNGHI DI BARLETTA 400g
Typical long breadsticks with an extra virgin olive oil scent.
FENNEL SEEDS TARALLI LUNGHI DI BARLETTA 400g
Long breadsticks with a soft fennel seeds aroma.
CHILI PEPPER TARALLI LUNGHI DI BARLETTA 400g
Long breadsticks with a strong chili pepper flavour.
For more information, feel free to contact us.
"Tarallucci and wine": origin and curiosities about taralli
The origin of tarallo is still uncertain; indeed there is considerable disagreement about where and when taralli were born.
Taralli probably take origin in Southern Italy countryside.
A legend narrates that during a famine in Middle Ages, a countrywoman, to feed her children, put together a few poor ingredients she had in her pantry: wheat, wine and oil. From the dough she made little rings, immersed them into boiling water and baked them.
Next as a protagonist of social moments, they were usually eaten in front of fireplaces drinking a glass of good red wine. Indeed, an Italian famous proverb just comes from that ancient habit: “everything ends up with tarallucci and wine”. It refers to a friendly environment or a happy ending after the resolution of a dispute.
Taralli: the Italian answer to potato chips
Even if its origin is still subject of discussion, what everybody agrees about is that Apulian taralli are an authentic delicacy.
Practical snack at break-time, taralli are also considered as a great substitute of pasta or bread during meals.
Perfectly matching with red wines, beers and cocktails like Spritz or Americano, the Apulian crispy doughs absolutely represent the perfect glue in an Italian Aperitivo.
So, we can affirm that taralli are the Italy’s answer to potato chips. Made with simple ingredients such as wheat flour, white wine and olive oil, taralli are definitely far from junk food.
How and where to taste taralli
If you have never been to Puglia, trying taralli in a local bakery is a good enough reason to plan a trip around the “heel of Italy”.
Tasting them during a happy hour by the seaside or in a bar enjoying the suggestive view of Apulian Romanesque Cathedrals would be worth your while.
We suggest you to try taralli with Primitivo wine and some of the best Apulian typical appetizer: mozzarella bites, plump green olives, oven-baked black olives flecked with hot pepper, bits of salami, tiny one-bite pizzette, pickled lampascioni and sun-dried tomatoes… and if you come, don’t forget to dip taralli in a glass of red wine. One will lead to a dozen.
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