In the beginning there was the Apulian tarallo...
Apulian taralli are - in Puglia - a real institution. This is not the occasional taste. In Puglia, taralli appear on family tables every day. A bit like what happens with olive oil. For this reason in Puglia we like to range between different flavors and aromas from time to time. And so it happens that sometimes we prefer the classic Apulian tarallini to white wine or fennel, while other times we prefer to bring something different to the table.
For this reason La Terra di Puglia has developed other types of taralli in addition to the great classics: with chilli pepper, multigrain, turmeric and chia seeds... and onion and raisins. The combination is really interesting and satisfies, as mentioned, the desire to vary from tradition.
Obviously, if we are talking about tradition, it is important to point out that the Apulian tarallo dough, the choice of raw materials and the preparation method are always classic and typical Apulian ones. As you know, artisanal Apulian taralli are boiled taralli. Boiling is always a fundamental step for the success of the product, and La Terra di Puglia takes particular care of it.
So, don't worry: even if sometimes we like to make some forays into modern flavors and unexpected or more original combinations, the root of our work always remains tradition. Nothing is left to chance: the choice of local raw materials and the steps for preparing the products (respectful of raw materials and waiting times) always remain fundamental for us in the production of Apulian tarallucci as well as any other product.
How are Apulian taralli made?
The question "how to make Apulian taralli?" in fact it arises spontaneously. First of all, let's clarify that when we talk about Apulian taralli or Apulian tarallo we often mean largely similar products but with some differences. Travelling far and wide across Puglia you will have the opportunity to come across taralli from Bari (also known as scaldatelli or Apulian heated taralli) and taralli from Salento. Just to give a few examples. In general, homemade Apulian taralli are prepared by kneading flour, dry white wine, water and a few other ingredients, and then cooked directly in the oven. The recipe for traditional Apulian taralli requires double cooking: the first in boiling water and the second, after drying, in the oven.
Onion and raisins: an always welcome combination
Onion and raisins is an interesting and tasty combination that can also be found elsewhere in the Italian gastronomic tradition. From Venetian sardines in saor to Sicilian beccafico sardines, the combination of raisins and onions is always particularly appreciated by Italians. A round and enveloping combination, capable of combining sweet and salty at the right point, intense and aromatic. Even if you are not an onion lover, we advise you to try these Apulian taralli: they will not disappoint your expectations and indeed they will become a real must in your pantry!
La Terra di Puglia is your online shop of Apulian taralli
If Apulian taralli are your passion, La Terra di Puglia is the shop for you: there you will find a rich catalog of taralli from Puglia, both sweet and savoury. Among the savory taralli you will find a particularly wide range of proposals: turmeric and chia seeds, chilli, Mediterranean, cereals, cacio e pepe, burnt wheat and many more. Among the desserts, it is impossible not to try the tarallini with almonds, the glazed taralli, the chocolate and almond taralli and much more.
