Sugar Coated Taralli do Exist

Sugar Coated Taralli do Exist

Sugar Coated Taralli do Exist

Sugar Coated Taralli do Exist and Giannetti Artisans has sourced some great taralli from a wonderful producer in Bari, Italy!

After having so much success with the classic Traditional and Fennel taralli, we decided to introduce a larger sized taralli that is completely sugar coated. It’s a bit softer than the classic “salted taralli”, but they are quite delicious.

The history of Taralli is quite interesting as well:

The traditional taralli that most of you have tasted are small and round, tarallo is an Italian delicacy, traditional of the southern regions.

Yellow like wheat and round like the sun of the lands where it is born, it is a symbol of conviviality. In Apulia, in fact, there is no aperitif without taralli accompanied by olives, vegetables in oil and a beer mug.

How was the term “tarallo” born?

The word tarallo indicates ring-shaped baked products, with twisted ends – like a knotted satin ribbon – and it appears to come from the Greek daratos (a kind of bread), but according to others it should derive from the Latin torrère (to toast).

Whatever the language it comes from, the tarallo was born salty, but nowadays there are also many sweet versions, prepared especially during special occasions such as Christmas and Easter.

One of the regions with an important tradition in taralli is Puglia. It is the land of olive trees, crystalline sea and wheat expanses.

As early as the Eighteenth Century, as Matilde Serao, a famous italian writer, tells in her books, taralli were considered an indispensable food for the survival of poor people. In fact, they were prepared by adding pepper and lard to bread sour dough leftovers and then making the rings, that were sold on the street for little money.

In the Nineteenth Century almonds were added to taralli, which made them tastier, more precious and sought after for aperitifs.

The traditional Apulian tarallo is small and made only with flour, salt, white wine and extra virgin olive oil.

It is said that the pillars of Apulian cuisine are three: wine, oil and wheat. Together they create the fourth, the tarallo, which in Apulia is part of daily life of children and adults. For an Apulian living in northern Italy or abroad, it is normal to regularly receive a parcel from the family containing typical delicacies, including taralli, that help to feel less homesick.

Now you can crunch into a traditional tarallo o perhaps enjoy a nice sugar coated taralli right before your 2 hour gym work-out!

 

 

 

 

 

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