TA01CP
Box | 150gr

3,00

TA01CP

TARALLI CACIO AND PEPPER

Box | 150gr

3,00

Group-769

FAST SHIPPING

Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

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

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 the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store in a cool, dry place away from light and heat sources.
NUTRITIONAL VALUES
Energy value
1860 kJ - 442 Kcal
Fat
14 g
of which saturated fatty acids
2,1 g
Carbohydrates
69 g
of which sugars
1,2 g
Protein
1,5 g
Salt
2,5 g

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. 

COOKING TIPS

Fusilloni with zucchini, Bresaola and crescenza cheese

Fusilloni with zucchini, Bresaola and crescenza cheese

Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...

read more
Bresaola with fruit and vegetable salad

Bresaola with fruit and vegetable salad

For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...

read more
Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

read more
mini cart