Wholemeal Taralli 240 gr

3,80€

«A toasted scent … irresistible». Round and enveloping is the taste of the taralli produced by Danieli – The Oven of Puglia, which still produces them according to the dictates of tradition. In the land where the South exalts thearoma of extra virgin olive oils and grain color, wood-fired oven pours out the enchantment of its artisan bread products every day, rigorously handmade with flour coming from the mills of the Tavoliere, treated with oil and white wine, cooked on stone after a light boiling, and packaged without artificial flavors and preservatives. The particular natural crunchiness it has not gone unnoticed by the judgments of Gambero Rosso which has awarded them as the best Italian taralli after a scrupulous selection of the products of over thirty companies.

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Why we chose it

Description

«…Toasted aroma of good oil…irresistible»

Red shrimp

«Our taralli follow ancient recipes, handed down in secret and scrupulously guarded»

Daniele Lovascio, owner of the Danieli company

The linguistic origin is daring for puzzle purposes. Whether it derives from the Greek daratos, i.e. a 'sort of bread' or from the Latin torrēre or 'to toast', or from the Old French danal, i.e. 'round bread' or from the Italian tar ('to wrap'), it is not possible to be fully aware of it . For simplicity of the palate, however, it will be enough to mix the various definitions to obtain an approximation of suggestion: il tarallo is a kind of round bread wrapped and toasted. The question would thus be resolved - for the sake of linguists - to the proverbial 'tarallucci and wine', a'custom that has its roots in 1400 when the Apulian peasant families used to offer the two foods as a sign of friendship and cordiality.

Mediterranean spaghettoni with taralli

A variant of the classic pasta with chilli pepper that will satisfy your palates. The Danieli taralli take care of changing the connotations of this dish!

Ingredients for people 4

  • Spaghettoni (Benedetto Cavalieri) 300 gr
  • 8/10 Drained dried tomatoes
  • Peeled almonds 50 gr
  • Oregano to taste
  • 1 handful of wholemeal taralli (Danieli)
  • 1 clove of garlic
  • 1 chilli
  • 3 spoons of pitted Bitetto termite olives (Contadini)
  • Organic extra virgin olive oil (Tamia)
  • Sale

Preparation

  1. Blend the olives with the dried tomatoes, almonds, oregano and plenty of oil until you get a full-bodied pesto, adjust with salt if necessary.
  2. Reduce the taralli into crumbs and set aside.
  3. Crush the garlic clove and fry in a large pan with oil and chilli pepper.
  4. In the meantime cook the spaghettoni al dente, drain them keeping aside a little of the cooking water and transfer them to the pan with the garlic.
  5. Sauté, add the prepared Mediterranean pesto and a little cooking water to mix.
  6. Finish with a generous sprinkling of taralli crumbs and serve

Average nutritional values ​​per 100 gr

Energy value

357KCAL - 1496KJ

Total fat

14 gr

Saturated Fatty Acids

2,2 gr

Carbohydrates

45 gr

Protein

7,1 gr

Sale

1,5 gr

Sugars

1,1 gr

Fiber

2,7 gr

Storage:

Ingredients

Nutritional information

Average values For 100g
Energy
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Fiber
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Carbohydrates
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Protein
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