Fresh pasta, bread and pastry

Scaldatelli

Scaldatelli: Foggia's scalded taralli, scented with fennel seed

Fennel seeds, white wine and extra virgin olive oil flavour scaldatelli, ring-shaped taralli from the province of Foggia named after the 'scaldatura', a dip in boiling water before baking. After several hours drying in the air they bake golden, glossy and crisp. They have been a traditional agri-food product (PAT) since 2001.

• A golden, glossy surface, a crisp bite and an aroma that carries both oil and wine
• A lingering fennel finish from the seeds worked into the dough
• Rings closed with the press of a finger, plus figure-of-eight, lattice and snail shapes

How to enjoy it. Born as everyday food, they once stood in for bread in farming homes and were shared among friends; the Puglia saying pairs them with wine, 'tarallucci e vino'.

Production areas

Apulia

Season

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