Crostini Integrali 150g

Small taralli made from durum wheat flour, flavored with tomato, capers, onion and olives. Ideal for a snack full of taste

With durum wheat flour we make small pretzels, enriched by the delicate scent of fennel seeds. Perfect as a hunger breaker!

Le migliori cime di rapa, tenere e gustosissime, donano a queste friselline dorate un tocco di colore verde scuro ed un sapore che non si scorda. La tradizione della cucina Pugliese racchiusa in uno scrigno friabile e croccante di farina di grano duro ottimo da gustare nella sua semplicità o in abbinamento alla farcitura che suggerisce la fantasia

Typical Mediterranean appetizers, the tarallini with olives are dark in color, due to the color of the olives which give it a strong character and an intense flavor.

All the health-giving properties of cereals are contained in a single tarallino.

With a rustic and captivating taste, to munch on during the day.

Toasted half-moons, with a rustic look and a golden crust with whole Apulian almonds inside. Crunchy, they are good on their own, with a sweet wine or crumbled on cream!

WHOLE WHEAT FLOUR

WITHOUT ADDED SALT

Ideali in qualunque momento della giornata, per un aperitivo o una merenda salutare, sgranocchiate nella loro semplicità o farcite secondo fantasia. Queste friselline, dorate e friabili, sono ricche di fibre e molto digeribili.

Small moments of pleasure, handcrafted by melting in the dough: durum wheat flour, chocolate chips and primitive wine; ideal to accompany a liqueur at the end of a meal or to be drenched in mid-afternoon tea.

Whole wheat pastries are delicious, healthy and with a crumbly consistency.

Highly digestible, recommended to start the day with lightness and energy.

The sweetness of Muscat white wine joins the great personality of durum wheat and, with patient hands, these embraces of crunchy pasta are born. Excellent together with a raisin wine or a fresh sparkling wine.

Crumbly and crunchy rings of green wheat flour, due to the addition of the more tender turnip tops. They enclose Puglia in a tarallo!

They are hard wheat breads, cooked, cut in half and toasted. They are similar to friselle but do not need to be wet. Perfect for aperitifs or to snack on snacks. They can be stuffed and flavored in different ways or tasted in their authenticity.

Un gusto avvolgente che conquista, nato dall’unione sapiente tra il sapore delicato delle friselline e quello stuzzicante del pomodoro,  dei capperi, della cipolla e delle olive. Da provare da sole o farcite, a merenda, per un aperitivo o quando si ha voglia di sgranocchiare qualcosa che lasci il segno.

This bread born from the processing of barley flour, are rich in flavor, loaded with all the beneficial properties of this cereal and highly digestible.

It was the bread of the peasants, cut in half and cooked twice, to keep it over time. Before eating it, it soaks for a few seconds, "pushes itself" and immediately after it is seasoned to your liking.