Sweet Apulian Vincotto Taralli | Laterradipuglia

Sweet taralli with vincotto

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Sweet Apulian taralli kneaded and flavoured with a drop of grape vincotto: crumbly, sweet just right, made without wine. A Biscottificio Preite classic, in a 200 g pack.

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Data sheet

Manufacturer: Laterradipuglia Dolci
Reference: PRT-TARALLI-VINC
Origin area: Lecce / Salento
Handmade product: Si
Formato: 200 gr
Allergens: Contains: GLUTEN (wheat), SULPHITES (white wine and vincotto).
Ingredients: Soft WHEAT flour type "0", sugar, olive oil, WHITE WINE (contains SULPHITES), sweet grape VINCOTTO (cooked grape must) 5% (contains SULPHITES), baking powder, natural vanilla flavouring.
Nutritional info: Average values per 100 g
Energy 1917 kJ / 458 kcal
Fat 18.60 g
– of which saturates 3.05 g
Carbohydrate 65.39 g
– of which sugars 20.11 g
Fibre 2.1 g
Protein 6.95 g
Salt 0.007 g

Specific References

EAN13: 8053689161984

Description

🍇

Sweet Vincotto Taralli

“The sweet Apulian tarallo, sweetened by a single drop of grape vincotto.”

Apulian taralli kneaded and then flavoured with grape vincotto, the dense nectar born from slowly simmering the must: crumbly, sweet just right, made without wine.

Apulian tradition Grape vincotto 200 g

Sweet vincotto taralli come from the meeting of two symbols of Apulian food: the tarallo, the region's best-known bread shape, and grape vincotto, the nectar obtained by slowly simmering the must for hours. The result is a small crumbly baked treat, with a soft aftertaste of cooked grape — different from the sweet taralli made with wine, because here no wine is used at all: only vincotto gives them their sweetness and colour.

They're made by Biscottificio Preite, the artisan bakery that carries on Salento's sweet-making tradition with hand-kneaded dough and baking.

The tradition

Apulian vincotto

In Puglia, vincotto is among the oldest and best-known sweets: it's made from grapes, figs or cherries left to reduce for hours, until they become a dense, dark nectar. It's an ingredient that crosses sweet and savoury cooking alike — from the Christmas pittule, dipped still warm into vincotto, to the marinating of traditional cured meats such as Capocollo di Martina Franca. In these taralli, that same drop of grape vincotto is worked into the dough and gives them their characteristic sweetness.

When to enjoy them

A treat for every moment

☕ With coffee The natural companion for a coffee break, mid-morning or after lunch.	🍵 With tea The soft sweetness of vincotto pairs well with a hot cup of tea.
🥂 At the end of a meal To nibble after a meal, perhaps with a sweet Apulian wine.	🎁 As a gift A small gift idea for anyone who loves Salento's traditional sweets.

Vincotto or wine

The difference with the other sweet taralli

Among Apulian sweet taralli there are several variants: some made with white wine, some with red Primitivo wine, and some — like these — with vincotto, and no wine at all. Vincotto gives a more natural, more intense sweetness, different from the light taste of white wine taralli and the bolder one of Primitivo wine taralli.

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