Apulian Taralli are made with natural ingredients. Traditional taralli are made with oil, flour and wine but it is also possible to taste taralli flavoured with fennel seeds and chilli pepper.

Taralli recipe is as old as it is simple. According to the Apulian tradition, taralli replaced bread. This may explain the origin of the word tarallo that probably comes from the Greek term daratòs, meaning “kind of bread”.

Taralli are the most famous snack in the South of Italy but they are very well known also in the rest of the country thanks to a local saying that encourages people to solve disputes and arguments friendly.

In the past, taralli were eaten as a bread substitute. Nowadays, they are perfect as tasty appetizers as well as flavourful snack appreciated also by the most demanding palates.

Perfect as appetizers, taralli can also be accompanied by excellent Apulian wines and other specialties typical of the South of Italy.

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Sole delle Puglie

  • Nonna Mariangela Tarallo with extra virgin olive oil
  • Water-cured Green olives flavoured with Apulian spices
  • Mozzarella cheese (made from cow’s milk) and tomatoes dressed with Tenuta Maranna extra virgin olive oil
  • Grilled vegetables: yellow and red peppers and aubergines
  • Tenuta Maranna Chardonnay IGT Salento

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Colline del Mediterraneo

  • Nonna Mariangela Tarallo with onion
  • Water-cured Green olives flavoured with Apulian spices
  • Caciocavallo cheese (Particular variety of aged, slightly spicy Apulian cheese)
  • Grilled vegetables: yellow and red peppers and aubergines
  • Soppressata dolce (dry, sweet sausage typical of Puglia)
  • Tenuta Maranna Negroamaro IGT Salento

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Sapori del Sud

  • Nonna Mariangela Tarallo with chilli
  • Water-cured Green olives flavoured with Apulian spices
  • Pecorino cheese (semi aged, sheep’s milk cheese)
  • Grilled vegetables: yellow and red peppers and aubergines
  • Soppressata piccante (dry, spicy sausage typical of Puglia)
  • Tenuta Maranna Primitivo IGT Puglia

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Profumi del Sud

  • Nonna Mariangela Tarallo with Fennel seeds
  • Water-cured Green olives flavoured with Apulian spices
  • Cow’s milk cheese typical of Murge area
  • Grilled vegetables: yellow and red peppers and aubergines
  • Capocollo di Martina Franca (salami made with pork neck)
  • Cruditè – Radish, Fennel, Celery
  • Tenuta Maranna Primitivo di Manduria DOC

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Terra e Mare del Sud

  • Nonna Mariangela Tarallo with tomato and oregano
  • Water-cured Green olives flavoured with Apulian spices
  • Braid-shaped mozzarella cheese (treccia di mozzarella)
  • Capers, tuna carpaccio or fillet of tuna dressed with extra virgin olive oil
  • Tenuta Maranna Fiano and Malvasia, sparkling white wine from Puglia

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Aria di Puglia

  • Nonna Mariangela Mandorlina Intrecciata Mandorla & Pepe (almond & pepper twists)
  • Water-cured Leccine olives flavoured with Apulian spices
  • Capocollo di Martina Franca (salami made with pork neck)
  • Provolone cheese (slightly spicy cheese)
  • Tenuta Maranna Salice Salentino Riserva

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