The Best Artisan Baked Goods

Drinking a good beer or a conversational red wine with friends may require a gastronomic accompaniment to highlight the &' occasion. Excellent canapes with a little' culatello on top of a fragrant slice of Molise bread may be right for you. Or how about a sweet slice of pine cone with delicious mortadella inside?

Only the highest quality baked goods

Spaghetti & Mandolino has always been synonymous with quality and professionalism: in fact, we guarantee for you only the best baked goods sold online, of superior quality and cooked by true artisans of taste. We also guarantee standard packaging that preserves all the characteristics and organoleptic properties of the product. Book our baked goods and we will send them to you immediately after they have been baked to allow you to savor their special freshness

Tarallo is one of the most famous aperitif accompaniments d&' Italy. Where this name comes from, however, is not known precisely. Hypotheses are wasted: there are those who say 'torrère' from Latin (to roast) and some from French 'toral' (dryer). Referring to its rounded shape, some think that it derives instead from the Italic 'tar' (wrap) or from the old French 'danal' (pain rond, round bread). The most reliable thesis, however, is that 'tarallo' derives from the Greek etymology 'daratos' (sort

If uncertain is l&' etymology is known, d&' on the other hand, when the tarallo spread and why. It was the end of the 18th century in Palo del Colle (in the province of Bari), hunger reigned in the poor class and one of the remedies to try to satisfy it was represented precisely by the tarallo. The bakers, in modern times, did not throw away even the scraps of the pasta with which they had just prepared the bread. To these leftovers of leavened dough, they added a little extra virgin olive oil and a little' of white wine, products that are never lacking in these lands. Their skilled hands reduced the dough to two strips that were crossed together in mo&' of donut and, after rising under a cloth, off in the oven together with the bread. Later, to improve everything, the passage in boiling water was added, so as to boil the taralli and make them more shiny and crunchy. They cost very little and were a blessing for the poor man's purse and for the palate

Over time, the housewives then learned to produce it on their own at home, making further changes such as l&' adding spices, in particular fennel. The recipe was preserved over time until someone understood that they could make a real profession out of it. The laboratories, in this way, multiplied: in Palo there are ten, which have become real companies that export all over the world

From sport to &' export, from basic necessity to snack: the tarallo has continued to go a long way since then.