The product
Taralli al peperoncino
Traditional tarallini from Puglia enriched with chilli pepper
Code:
93855
Country of origin:
Italy - Apulia
Weight:
250 g
Minimum order:
1 box (10 pieces of 250 g)
| Description | Taralli from Puglia made from Senatore Cappelli durum wheat semolina and soft wheat flour from Puglia, enriched with chilli pepper in the dough |
|---|---|
| Appearance | Crispy, evenly browned; visible flakes of chilli pepper in the dough |
| Taste | Fragrant, with a pleasant aroma and a mild spiciness given by the chilli pepper in the tarallino dough |
| Curiosity | The raw material used is wheat grown by I Contadini, in particular Senatore Cappelli durum wheat, which is used in varying percentages for the different recipes and flavours. The production process, which takes place in a local oven, follows traditional methods: the taralli are boiled before being baked in the oven, which in this case is done twice, and they contain white wine inside |
| Our selection | We are very familiar with I Contadini's preserved vegetables, and what always impresses us about this company is the combination of its connection to the land and its entrepreneurial spirit, which translates into an ever-expanding range of products that showcase the gastronomic heritage of a land rich in nature, traditions and hospitality. Specifically, we have chosen a line of products whose name alone evokes Salento: tarallini |
| Suggestions | Perfect for accompanying fresh cheeses, given the aroma and complexity of the tarallino |
| Ingredients | Senatori Cappelli durum WHEAT semolina 32,3%, type "0" soft WHEAT flour, white wine (SULFITES), high oleic sunflower seed oil, olive oil, chilli pepper 0,8%, salt |
|---|---|
| Allergens in ingredients | Cereals containing gluten and thereof, Sulphur dioxide and sulphites > 10 mg/kg o mg/L |
| May contain traces of: | Eggs, Milk, Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews, Sesame seeds, Soybeans |
| Weight | 250 g |
| Packaging | Packed in a plastic bag and case |
| Storage Conditions (packaged products) | Store in a cool and dry place |
| Nutrition Declaration | Energy: 1636 kJ / 391 kcal Fat: 19 g of which saturates: 2,3 g Carbohydrate: 45 g of which sugars: 1,3 g Protein: 7,3 g Salt: 0,2 g Typical value per 100 g |
The producer
I Contadini - Ugento (LE) - Apulia
Why we chose them
The Trentin family's story is one of tenacity and love for their land, Puglia. The I Contadini farm, now in its third generation, was founded in one of the
most suitable areas for growing vegetables, Puglia, more precisely in Ugento (LE), in one of the southernmost areas of Italy's "heel", in Salento. The
particular climatic conditions of this sun-kissed land, the composition of the soil and the influence of the sea allow for excellent vegetable production.
All stages of cultivation are carried out directly on the farm, from transplanting to harvesting: over 20 hectares of tomatoes, aubergines, courgettes,
peppers and artichokes are grown in open fields. Processing also takes place in the farm's facilities shortly after harvesting. An integrated farming
method has been adopted to ensure a product free of pesticide residues: before harvesting, analyses are carried out to check for product residues
and ensure the healthiness of the vegetables. Many of the vegetables harvested are dried in the sun on racks according to tradition. This is an
ancient practice that has now been almost completely abandoned because it is difficult and delicate, but it offers unparalleled results: soft pulp and
preservation of vitamins, proteins and mineral salts. What we like about this company is the combination of its connection to the land - reflected in
the name they have chosen, "I Contadini" (The Farmers) - and its entrepreneurial spirit, which translates the desire to showcase the gastronomic
heritage of a land rich in nature, traditions and hospitality into an ever-expanding range of products. Not only vegetables, but also other products that
reflect the gastronomic heritage of Salento, such as taralli, made with Senatore Cappelli durum wheat, boiled before baking, which in this case is
done twice, and containing white wine inside.
From the same producer
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