A mysterious origin and unique know-how
Some claim that Tarallini were created in the 8th century by workers in the Puglia region from leftover pasta, while others claim that they originated in the 15th century by a mother who used ingredients from her pantry to create a snack for her children. Tarallini are worked by hand: the dough is formed by the baker, then boiled in salted water until it has a smooth, shiny appearance, and finally baked in the oven to finish in light, crispy curls.
An original touch for your appetizers
Their biscuit texture and original shape will delight your guests. Greedy and tasty, they can be enjoyed in the simplest of ways: plain, with a glass of Prosecco (to be consumed in moderation)!
|Ingredients||farine de riz, farine de SARRASIN complet, graines de SESAME, graines|
|de lin, farine de SOJA, ORGE maltée, farine d'ORGE maltée), vin|
|blanc, huile d’olive, huile d’olive extra vierge 8%, sel.|
|Nutritional Info||VN Energie pour 100 g (energy for 100g) : 2025 kJ / 483 kcal
VN Matière grasse (fat) : 21 g
Dont acide gras saturés (of which saturated fat) : 2.6 g
VN Glucides (carbohydrate) : 66 g
Dont sucres (of which sugars) : 1.3 g
VN Protéines (protein) : 8 g
Vn Sel (salt) : 1.39 g
|Allergen||Gluten, sésame, soja / Gluten, sesame, soya|