Fennel Taralli DCE





“Scaldatelli ai semi di finocchio” are typical Apulian taralli, enriched with wild fennel seeds, crumbly and crunch with an elongated shape. Scaldatelli are traditionally prepared by hand. The dough is first left to leaven, then divided into small pieces which are then boiled, dried and baked at 180°. Perfect for appetizers and aperitifs, they are also the ideal accompaniment for every kind of cold cut and cheese. They are also delicious eaten as a snack at any time of the day.

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