The Salty Chiacchiere from Bologna are an artisanal product, typical of the ancient Emilian-Romagnolo tradition. Their origins date back to the times of the Ancient Roman Empire.
Even today, they are produced according to the original recipe, exclusively by Twists Products, using local flours and respecting the processing and rising times of 20 hours.
The addition of Italian iodized sea salt makes the product a source of iodine, beneficial for everyone.
The artisanal method of processing and cooking makes the snack particularly tasty, crunchy, light, and crumbly.
Ingredients: wheat flour, water, sunflower seed oil, iodized sea salt (2.6%), refined lard, whole milk, sugar, brewer's yeast, malted wheat flour. Fried in sunflower oil. May contain traces of eggs and soy, mustard and lupin. The highlighted ingredients may cause allergies or intolerances.
Shelf life: 6 months
Nutritional values per 100g of product:
Energy value (kcal) 479 - (kJ) 2008
Fats 21 g of which saturates 2.1 g
Carbohydrates 64 g of which sugars 2.1 g
Proteins 8.4 g
Salt 2.6 g
Iodine 75µg
To be enjoyed, alone or in company, at any time of the day. Great at aperitif time, to pair with wines, beer, cocktails, and sparkling wine. Ideal in the kitchen, to add to salads, soups, appetizers, and to make dishes more imaginative and creative.
The first traces of Salty Chiacchiere date back to the times of the ancient Roman Empire. It was indeed a tradition, in the pre-Lenten period, to prepare a large quantity of sweets to distribute to the people: they were then called Frictilia and had to be “tasty”, simple to prepare, and low-cost.
Since the Roman Empire extended almost throughout Italy, different regions developed variations of the original recipe, depending on the tastes and traditions of the various territories, starting from the dough of fried bread, either savory or sweet.
At the beginning of the twentieth century, bakers from Modena, Bologna, and Ferrara invented, inspired by the old Frictilia recipe, a handmade product to be sold by weight, the Salty Chiacchiere. This small product was made with the leftovers of bread dough, which instead of being thrown away, was allowed to rise again for up to 20 hours. At that point, the dough was worked until it took the shape of short and narrow tagliatelle, which were then fried and sold by weight. From that moment, the Salty Chiacchiere were sold daily by bakers, by weight, until the 1960s.
€ 4,00
per 180g
di anidride carbonica risparmiati all'anno
of carbon dioxide saved each year
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Traditional Bologna Salty Chiacchiere 180g
Emilia Romagna
