TARALLI AND FRISELLE
“So simple flavors bring just as much pleasure as a fancy diet, bread and water give the highest pleasure when someone in need partakes of them.” Epicuro
Traditional Italian food from Apulia region, taralli are included in the Mipaaf (Ministry of Agriculture, Food and Forestry) list as traditional Italian food products (P.A.T).
“Vento di Puglia” Taralli haven't colorauntes or preservatives, they're strictly handmade and cooked in a wood-fired oven, according to the classic recipe with olive oil and white wine, without added water. Perfect appetizer or snack at any time of day, they are traditionally eaten with a glass of good wine.
Friselle (or Frise) are wheat flour donuts, characterized by a double baking; after the first cooking they are transversely cut in two parts and then the two bottoms are baked again. Originally, Friselle were wetted directly in sea water and seasoned with fresh tomatoes, olive oil, salt, oregano and some basil leaves, they were part of rural and fishing culture. Nowadays, they occupy a central place in Mediterranean diet.
Easily digestible, friselle are perfect appetizer or summer main dish, simply wetted in cold water to soften them and then seasoned with classic seasonal ingredients or adding other ones (onions, arugula, peppers, capers, ..), depending on your taste.
Our friselle are cooked in a wood-fired oven without preservatives or colorauntes. Their hard consistency makes them easy to preserve for many months.
- Taralli: wheat flour 00, olive oil (20%), white wine and salt
- Friselle: grain flour 00, water, barm and salt
- olive oil
- aniseeds (0.9%)
- fennel seeds (0.9%)
- onion (dehydrated onion 0.9%)
- chilli (0.9%)
- sesame (sesame seeds 1.5%)