TARALLI CACIO AND PEPPER
3,00 €
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Taralli with Cacio e Pepper by Terre di Puglia are a traditional Apulian product made with extra virgin olive oil and enriched with cacio cheese and pepper. Only genuine ingredients are used for the manufacturing of this product, such as 100% Italian extra virgin olive oil from Apulia. Thanks to the addition of cacio e pepper, their taste is fragrant and intense.
Packaged in a pretty cardboard box, they can be conveniently placed in the pantry to always have them on hand or gifted as a tasty and traditional present.
Taralli have a very crispy texture and a ring shape, and their size is usually medium-small, making them an excellent snack option. In fact, in Apulian gastronomy, they are the main choice for a quick tasty snack or to accompany traditional appetisers and charcuterie boards.
INGREDIENTS
Wheat flour, white wine, high oleic sunflower oil, 2% cheese and pepper flavoured mixture, (cheese powder 12% | whey, lactose, E331 |, starches, sea salt, pepper 2%, nutmeg , ginger, garlic, natural flavours and spices), salt, 1% extra virgin olive oil. ALLERGENS: gluten, sulphites, milk and milk-based products. It may contain traces of sesame seeds, nuts, soybeans
FOOD EXPIRATION
We guarantee Maximum Freshness of all products and Storage and Shipping to maintain their integrity. The expiration date will depend on the format chosen and the type of product. For more details contact us.
CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
CURIOUS FACTS
There are many different stories about the origins of Taralli, from more imaginative to more likely ones. Like many other Italian iconic food products, taralli were also prepared for the first time by chance. The most widespread story, whose origins lie in the 15th century, goes that a woman in lack of food for her children, decided to put together and cook all the ingredients she had in her pantry: flour, salt, oil and white wine. First, she made thin strips from the dough and then she gave them the form of rings and baked them. The recipe has been edited and improved over time. For example, a further step has been added before baking: boiling in water and oil. This double-cooking technique makes taralli soft, crispy and crumbly once baked.
Nobody knows the specific etymology of the word ‘tarallo’, but there are several theories. The most famous ones suggest that the word could come from:
- the Latin word ‘torrere’, meaning to toast
- the combination of ‘tar’, from Italian, with ‘danal’, from French, referring to a rolled bread typical of the areas beyond the Alps.
- the French word ‘toral’, meaning to dry
- the Greek word ‘daratos’ used to indicate baked products similar to taralli.
PROCESSING
The preparation of traditional Apulian taralli involves just a few simple steps. The first fundamental step consists in carefully choosing genuine, high-quality raw materials. The ingredients of the original recipe are very simple: flour, extra-virgin olive oil and white wine.
These are mixed together until they form an elastic dough, which is then divided into 8cm-long sticks whose extremities are overlapped creating 1cm-diameter rings.
Finally, they are double-cooked: first in boiling water and oil until they rise to the surface and then in the oven for about half an hour. This procedure allows Taralli to obtain optimal crunchiness and a unique and characteristic flavour.
Many manufacturers add spices or flavourings to the traditional dough to prepare an even more special and tasteful product. This is the case of Taralli with Cacio e Pepper.
