
Durum wheat orecchiette pasta
In Apulia, they are still prepared by hand, one by one, with the thumb: larger in the Bari area, smaller in the...
Turnip greens are in some ways the quintessence of Apulian cuisine: their rounded flavour with a vaguely bitter aftertaste can also be found in these interesting tarallini, which are fun because they are different from the usual and because, thanks to the presence of turnips, they are authentically Apulian. Perfect to serve as part of an Apulian-themed dinner, or to keep on hand every day.
In this solution we propose the classic tarallino, delicious, fragrant and irresistible. The content of these...
Durum wheat, one of the oldest flours in Apulia, born of the grinding of wheat residues left in the burnt stubble...
A light and appetising snack that is perfect to keep on hand at all times of the day. The special thing about...
The classic Apulian tarallini: small, fragrant, deliciously irresistible and crumbly. Always on hand, at home or...
Garlic, oil and chilli pepper, an all-Italian mix, gritty and unmistakable, presented here in a crunchy and...
The classic tarallino, delicious, fragrant and irresistible, is presented in a lively and appealing guise thanks...
The character and unmistakable flavour of the onion are the absolute protagonists of these Apulian tarallini...
Tarallini with fennel seeds is one of the most classic flavours of Apulian tradition. In fact, fennel seeds are...
The classic tarallino, delicious, fragrant and irresistible, is presented in a lively and appealing guise thanks...