It might be the first time that you hear about TARALLI, but I assure you that once you’ve tried it, you will not be able to go back. It is an addiction; it is a new sensation every time, it is a mixture of taste and texture, it is the first snack I get when I come home from work, it is heaven for me, it is …. it is…
You can customise the sentence how you prefer, but I bet that you won’t change any of my statements I have made.
You can make them yours, just trying one of those fantastic golden snacks.
MY TARALLI PAST
I eat taralli since I am a kid. Perhaps already just after I have been breastfed… I like ALL of them, but the oily crunchy ones are my favourite. They are like cherries: you can stop eating them only when you are completely full. What a pleasure 🙂
Taralli have just some basic ingredients: extra virgin olive oil (Apulia- Italy), dry white wine (Apulia – Italy), flour ‘0’, semolina and sea salt. Some people use more wine than oil, some people like to boil them before the oven session, some people like them well cooked…it is a bit like the meat. Do you like it rare, medium-rare, cooked or well done? It feels the same.
I have tried a few combinations myself, till I have found THE PERFECT ONE!
AT CAFE BOOON – Rotterdam
I bake them for the Booon cafe’ in Rotterdam. They are perfect for aperitivo and perfect as snacks when you are hungry.
Besides the classic ones, you can find and buy also the ‘RUSTICA’ with onion and raisins and ‘PEP&LEM’ with pepper and lemon zest.
The winter is at the door and cosy aperitivi with friends are waiting for you. Bring some touch of southern Italian touch in your drinks.
CONTACT ME
Contact me if you desire bigger quantities.
Enjoy the photos and hopefully the taste as well.
Leave comments here below to inspire me and helping me to get new ideas. Have a nice sunny weekend!