The combination of cheese and pepper is a great Italian classic to which La Terra di Puglia wanted to pay homage by creating a unique baked product of its kind, aromatic, fragrant and tasty. Who doesn't love cacio e pepe spaghetti? Today the same desire for taste and flavor returns overwhelmingly to the fore in these fragrant and fragrant taralli like never before. Try them! Serve them as an aperitif during a dinner with friends, perhaps together with traditional Italian cured meats: you will surely make a great impression and leave your guests speechless. Even the most demanding.
The cacio e pepe taralli bring to the table all the fragrance of an entirely Apulian idea - the taralli, in fact - combined with a gastronomic idea that is typical of Lazio. Sometimes it's also nice to make some contamination and go in search of regional specialties from other areas of Italy, in order to capture all the best and merge it into a new and unique idea. And that's what La Terra di Puglia has done with these tarallini, which make an ideal trip to Lazio and then return to Puglia for us. The resulting product is a cacio e pepe tarallino: fragrant, savory, very fragrant, dedicated to lovers of the cornerstones of Made in Italy gastronomic culture. A tribute that Puglia pays to the rest of Italy and that our customers have appreciated and welcomed without hesitation.
The land of Puglia has learned an important lesson: the one according to which simplicity always wins. It is no coincidence that some great classics of Made in Italy gastronomy have in turn made the history of world gastronomy. And they have left their mark, even as other more elaborate creations have tried to make their way overtaking them. Just think of the caprese salad - a very simple combination of tomato and mozzarella; or pesto alla genovese, born from the observation of a very simple bunch of fresh basil. And what about carbonara, cacio e pepe (precisely) or other cornerstones of Italian gastronomy? The basis is always in simplicity. A lesson that the land of Puglia has learned and fully understood. La Terra di Puglia taralli cacio e pepe are the result of this very simple but fundamental observation not only of Apulian gastronomy, but of Made in Italy as a whole.
Let's see immediately how to taste and combine these delicious, original and witty taralli cacio e pepe. Here are some interesting ideas:
or you can take them to the beach, to the mountains, on a trip, to work, to school
La Terra di Puglia taralli cacio e pepe are a fun, delicious and extremely versatile idea. We also remind you that in the La Terra di Puglia catalog you will find a wide range of savory taralli and sweet taralli perfect for all your cravings and delicious moments. And then there is the Apulian oil, the Apulian red, rosé, white or even sparkling wine, and then again the Apulian pickles, aromatic and spontaneous herbs, jams, traditional desserts and much more.
sale
The hot peppers are cultivated in open field between the
end of May and the beginning of June. The picking, between
August and October, requires more steps because of the
peculiarities of this plant.
A sharp and savory cheese, soft and creamy, perfect if enjoyed spread on a slice of bread or into your tomato pasta sauce.
The handmade onion and raisin taralli are a particularly tasty and interesting variant compared to other types of more classic Apulian taralli. Try this combination too: you will see that it will win you over. The typical sweetness of the onion, with its earthy aftertaste and its not at all pungent scent, combined with the raisins, aromatic, delicate and almost caramelised, give the tarallo fragrance an unexpectedly surprising, pleasant and interesting touch like never before. It will be love at first taste.
Turnip greens are a very common and much loved vegetable in Puglia. There is no Apulian who does not love them unconditionally. Their fresh and aromatic flavor makes them truly special, and they are even lighter and tastier than the classic broccoli of which they are "cousins". Once you taste them, you will be addicted. And what about these taralli with turnip tops? They are perfect for those who can't say no to an artisanal snack prepared with great skill and great research into raw materials, with the aim of bringing to the table a good, healthy, delicious but also different product. If you also love turnip tops, you will surely love these Apulian taralli from La Terra di Puglia!
These garlic, olive oli and hot pepper taralli are one of the symbols of the bakery art of south Italy and Apulia in particular. Absolutely perfect!
Handmade taralli with a great Mediterranean flavour due to the presence, among the ingredients, of tomato, fennel and black olives.
The onion tarallini are special because they pamper and stimulate the palate with a pleasant and aromatic Apulian onion flavor. How tasty!
The tarallini with turmeric and chia seeds fully satisfy our desire to taste a baked product that is fragrant and aromatic at the same time. The combination of chia seeds and turmeric is a winner, very fragrant and not overwhelming at all. An inviting aroma that satisfies everyone, even children. Try them: their intense yellow color gives good humor and energy right from the first taste. An original proposal under the La Terra di Puglia brand that aims to pamper even the most demanding palates and those most eager for innovative but high quality products.
The Apulian handmade taralli with leccino olives and capers a classic taste of the Apulian tradition. Already at the first taste, they take us to the heart of the Apulian countryside, where we like to imagine ourselves in an expanse of sun-kissed olive trees, in the middle of summer, and here and there to see, among the dry stone walls, some seedlings of caper. From the emotion of this rural and typically Apulian atmosphere, the idea of creating a tarallino that really has the flavor of Apulian rural life was born. Taste with us the taralli with celline olives and capers: all the best of the Apulian raw material that turns into pure emotion at the first taste.
Hot pepper is the main ingredient of these spicy taralli! Flavour and personality in one snack!
Metiusco, from Greek “I become inebriate”. White full-bodied wine, warm and rich in its fragrance. Common in the Salento warm lands, obtained by the winemaking of Verdeca and White Malvasia grapes. Best served chilled.
It's a LIMITED EDITION of an ORGANIC extra virgin olive oil having a fruity note and a well balance aroma. It's innate characteristics are due to the use of a unique variety of olives, the "Cellina of Nardò". This RARO TALENTO (Rare Talent) oil has been awarded for it's unique nutritional facts.
The Sagne ncannulate, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.
Confit cherry tomatoes preserved in extra virgin olive oil (49%), sugar and whole salt has a unique taste. Try it out, at the moment at a great price!
