Handmade Potatoes and Rosemary Taralli

Oven-roasted potatoes with garden rosemary: one of those flavours you go back to because it takes you somewhere. To Sunday cooking, the family gathered, those long afternoons that will not return. La Terra di Puglia put them in a tarallo: Puglian potatoes and wild rosemary, traditional dough, handmade.

Puglian potatoes grow and ripen perfectly on this land, only a few months a year. Rosemary grows wild near dry stone walls and along the sea — steeped in sea salt and Mediterranean breeze, it has an aroma you cannot find elsewhere. Together, in a boiled and oven-baked tarallo, they become something special.

Puglian potatoes are a seasonal product: they grow perfectly on this land for just a few months a year. They have a soft, creamy texture that in the dough translates into a round, enveloping note. Roasted with extra virgin olive oil and flavoured with herbs, they become an extraordinary baking ingredient.

Puglian wild rosemary contains essential oils — cineole, camphene — that give it a fresh, slightly pungent and unmistakable fragrance. The kind that grows by the sea, caressed by the salt air, has an intensity that garden rosemary never reaches. We gather it ourselves, by hand.