It is a product of very ancient origins, probably dating back to the 1400s, when the few resources and the need to feed oneself with what was at home sharpened the ingenuity of some enlightened people in the kitchen. Thus was born the now well-known dough, which once leavened and cooked in the oven, gives life to one of the most loved and appreciated gastronomic delicacies. Let’s talk about taralli, an inevitable presence in the pantries of Apulian families.
A lot of progress has been made since then. They have often changed shape and taste and others have been added to the basic ingredients, to the benefit of even the most difficult palates. But despite the improvements made, the classic recipe has remained almost unchanged. The same strictly followed by the “Terre di Puglia” company which, for over 20 years now, has made the production of taralli and snacks its mission, bringing the Apulian tradition outside the regional borders. It also did so on the occasion of the latest edition of “Cibus”, the reference event for the Made in Italy agri-food sector, which is held every year in Parma.
A story that started from Puglia with an ambitious idea: that of sharing the flavors of the regional culinary tradition on a global level. An objective achieved by the company, which now exports its products practically all over the globe. But for every goal achieved, there is always a new project to carry out.
INTERVIEW:
Nico Visaggio – Sole director of the Terre di Puglia Italysnack group
