Tarall'oro Tarallini Al Peperoncino

TAST­ING NOTES FROM THE CURATOR

Made with type 0 soft wheat flour, high ole­ic sun­flower oil, salt, and EVOO, this tarallini’s star is the inclu­sion of 1% dehy­drat­ed chili pep­per. Using peper­on­ci­no from Cal­abria, this Ital­ian bis­cuit snack gives an unex­pect­ed, but delight­ful kick.

PREPA­RA­TION AND PAIRINGS

Incred­i­ble as a snack on its own, this taralli­ni al peper­on­ci­no is also the per­fect addi­tion to a cheese plate or char­cu­terie. Have it with creamy cheeses, like a camem­bert or a Saint Marcellin.

Round it off with a good Ital­ian red wine.

ALL CARBS ALL THE TIME

In 1982, in the peace­ful coun­try­side of Turi, south-east of Bari, the cap­i­tal of Puglia, Pas­ti­fi­cio Di Bari Tarall’Oro was born.

Ini­tial­ly a taral­li­fi­cio, it has since expand­ed and adapt­ed to more mod­ern demands, con­sis­tent­ly sat­is­fy­ing cus­tomers the world over. From taral­lis to pas­tas, they only use the best durum wheat of the mur­gia, and processed by arti­san machin­ery, ensur­ing only the best qual­i­ty in all their products.

Storage Instructions

Keeps well in the pantry. Once opened, store in an air­tight con­tain­er away from mois­ture. Con­sume with­in 2 – 3 weeks.