Organic Taralli with Fennel

F21L0T28

Organic Taralli with Fennel are handmade taralli produced in Puglia with organic Senatore Cappelli durum wheat semolina, fennel seeds, extra virgin olive oil and natural yeast. Available in a pack of 150 gr.

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Filetti di Pesce Spada

Filetti di Pesce Spada

Filetti di pesce spada in olio di oliva, un antipasto di pesce tipico della tradizione siciliana. Qualità superiore. Disponibile in vasetti di vetro da 200 gr.

Destinatario :

* Campi richiesti

  o  Annulla

3,75 ‚ā¨

Invia ad un amico

Filetti di Pesce Spada

Filetti di Pesce Spada

Filetti di pesce spada in olio di oliva, un antipasto di pesce tipico della tradizione siciliana. Qualità superiore. Disponibile in vasetti di vetro da 200 gr.

Destinatario :

* Campi richiesti

  o  Annulla



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ORGANIC TARALLI WITH FENNEL

Organic Taralli with Fennel are tasty handmade taralli produced in Puglia with Senatore Cappelli durum wheat semolina, grown in Italy using organic methods.


All processes are carried out mostly by hand in small traditional bakeries.

The recipes give a nod to tradition, but are all revised to make the final product better from a nutritional, healthy and organoleptic point of view.


Ideal for a quick snack, for a tasty aperitif and to combine with cheese and salami.


Ingredients:
20% Senatore Cappelli durum wheat semolina*, 20%Abbondanza type "0" flour variety *, 39% natural yeast *, 11% extra virgin olive oil *, 4% white wine * (contains naturally sulphites) , 4% fennel seeds *, 2% integral sea salt *.
* Organic ingredients.

They contains gluten.


NUTRITION INFORMATION (values per 100 g of product):

  • calories: 443 kcal (1852 kJ)
  • fat: 12.7 g (of which saturated fatty acids: 1.8 g)
  • carbohydrates: 71.8 g (of which sugars: 2.8 g)
  • proteins: 10.4 g
  • salt: 2.0 g


Available in a pack of 150 gr.

Store in a cool, dry and dark place.



FIND OUT MORE

THE TARALLI STORY

It is not known with certainty from where the term taralli derives.

The most accepted theory holds that the word taralli derives from the Greek word "daratos" which means "a kind of bread".


In fact, in the eighteenth century, taralli were a bread alternative for less wealthy people.

At that time, the bakers did not throw the cutouts of bread dough away.


The archetypes of taralli were produced with these cutouts to which were added a bit of poor quality pork fat and a lot of pepper.

Since then the taralli are very changed, there are many versions on the market which are typical of the Italian production regions.


The taralli are certainly a typical product of South Italy, but the best-known taralli are those produced in Apulia region.


The Italian Ministry for Agriculture, Food and Forestry Policies has officially included the Taralli in the list of traditional agri-food Italian products.

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