Tarallini Pugliesi with Murge Potatoes

Tarallini Pugliesi with Murge Potatoes

The tarallo is one of the most recognized Italian products abroad. Mostly produced in Puglia, but with a tradition that sees other Italian regions like Campania, Basilicata, and Sicily involved. In Naples, it is believed to have had its first origin, but the legends surrounding its first appearance are many and, like every local product in Italy, are strongly contradictory. It is our story, our tradition of ancient small towns anchored to the sea and the more inland lands. The simplest and humblest expression of street food. A delicacy today that has been revived and has even become a product legally protected by national law, having been included in the PAT (Typical Agri-food Product). They were made with leftover bread, kneaded with lard and wine. The Puglian version differs because it uses extra virgin olive oil, of which Puglia is a leading producer. The taralli produced and offered by DolceArea are the most traditional, handmade, twisted, and tied by hand, with chunky pieces that make them unique and delicious. They are baked, and this is also their characteristic. So, NOT fried. They are unique Taralli in their kind... a surprise for our palates.

Tarallini Pugliesi with Murge Potatoes: How is it produced

DolceArea, Apulia

Ingredients Tarallini Pugliesi with Murge Potatoes

Nutritional values