
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...
Durum wheat, one of the oldest flours in Apulia, born of the grinding of wheat residues left in the burnt stubble after the harvest, is once again the great protagonist of a cuisine based on simplicity. The result is a crumbly tarallino, with a toasted flavour, perfect to enjoy at any time of day.
Garlic, oil and chilli pepper, an all-Italian mix, gritty and unmistakable, presented here in a crunchy and...
The character and unmistakable flavour of the onion are the absolute protagonists of these Apulian tarallini...
In this solution we propose the classic tarallino, delicious, fragrant and irresistible. The content of these...
A light and appetising snack that is perfect to keep on hand at all times of the day. The special thing about...
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...
The classic tarallino, delicious, fragrant and irresistible, is presented in a lively and appealing guise thanks...
Turnip greens are in some ways the quintessence of Apulian cuisine: their rounded flavour with a vaguely bitter...
The classic Apulian tarallini: small, fragrant, deliciously irresistible and crumbly. Always on hand, at home or...