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