The story of taralli, the bread that never ends

It is said that taralli were born out of necessity: with the leftover bread dough, Pugliese peasant families would shape small rings to bake and store for a long time. Nothing was to be wasted.

The recipe has stayed simple and honest: flour, extra virgin oil, white wine and a pinch of salt. The secret lies in the double cooking, first in boiling water and then in the oven, which gives the tarallo its unmistakable fragrance.

Today taralli star at every Pugliese table: they accompany the aperitif, fill the cupboards and travel in the suitcases of those who leave. They are the simplest way to carry a piece of Puglia everywhere.

We make them by twisting them by hand, one by one, as it has always been done. Because some traditions are not to be improved: they are to be preserved.