Italiano
€4,00
The Taralli alle cime di rapa (crackers with turnip tops) are a special version of the classic Apulian taralli with another typical ingredient of that region: turnip tops or greens.
As it is often the case of many Italian recipes, many of its excellent foods originate from the poor and peasant tradition.
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The Taralli alle cime di rapa (crackers with turnip tops) are a special version of the classic Apulian taralli with another typical ingredient of that region: turnip tops or greens.
As it is often the case of many Italian recipes, many of its excellent foods originate from the poor and peasant tradition.
Among these we certainly find the taralli, a traditional Apulian speciality that includes very few ingredients, those simple and easy to find in the countryside and that almost everyone could have at home. In fact, it takes only four ingredients to make these tasty little circles of bread including flour, olive oil, a pinch of salt and white wine.
This is a very old recipe; we find the first evidence of the preparation of these bread rings already in the Renaissance period. When southern Italy was hit by a period of great famine, which made it difficult for the people of Puglia to find nutritious fresh food, forcing the poorest people, in particular, to use the little they had at home to prepare something to eat. In fact, the taralli were born as a ‘makeshift dish’ created by a desperate mother who put together the last of her pantry leftovers to feed her children.
As for the origins of the name, there are many theories but little confirmation. It could come from the Latin word ‘torrere’, which means ‘toasting’, because of their crunchy and slightly brown appearance. According to other theories, it may instead derive from the Italic term ‘tar’, meaning to wrap, or from the French term ‘danal’, meaning round bread, indicating its typically round shape. Also from the French, some trace it back to the term ‘toral’, which means ‘dryer’. Of all these hypotheses, the one most considered now regards the Greek ‘daratos’, which translated means ‘sort of bread’ since it is a baked product.
Although their origin seems to have happened by chance, this simple recipe spread to all houses of the ‘heel of the boot’ becoming one of the most famous food products of Puglia, appreciated and known all over the world.
In fact, these little rings continue to fill rich dishes on the table, and they are also used as delicious snacks or appetisers.
Besides, spices are often added to the base of the dough, made up of the four simple main ingredients, to give it a more special flavour, such as fennel seeds, rosemary or hot chilli peppers.
The taralli are firmly rooted in the Apulian peasant tradition, in fact, it is usual in country houses to offer them to guests together with a good glass of wine. As a curiosity, the popular expression ‘finire a taralli e vino’ (ending in taralli and wine) is used to indicate that a situation has been resolved and peace is restored.
| Weight | 0,3 kg |
|---|---|
| Region of origin | Puglia |
| producer | Le Selezioni dei Frutti Del Grano s.r.l |
| Zona di produzione / lavorazione | Via Curatoio, 26/A – 76125 Trani (BT) |
| packaging | 250 g |
| Main ingredients | Flour type 0 100% Apulian extra virgin olive oil 20% Apulian olive oil 10% Local white wine, Trebbiano 30% Turnip flavour mixture 2% Salt 3%. |
| appearance | rounded, traditional Apulian handmade taralli |
| color | brownish with green hues |
| smell | essence of turnip greens and Extra Virgin Olive oil. |
| Taste | Tasty |
| allergens | GLUTEN AND SULPHATES |
| conservation method | Store in a cool, dry place away from heat sources. |
| designation | Tq.I.P. |
| Recommended pairings | perfect as a snack accompanied by a good red wine such as Nebbiolo Doc for appetiser. |
| Notes | MAY CONTAIN TRACES OF: SESAME SEEDS, NUTS, SPARROW, RYE, OAT, OAT, BARN, MALT, PEPPER, YEAST-FREE MILK, NO PRESERVATIVES OR ADDED FlAVORINGS. Product subject to weight loss. |
| Expiration date | |
| smaltimento | Plastic packaging and paper label; packaging in the plastic collection and label in the paper collection. |
Nutritional values
NUTRITIONAL VALUES PER 100 G:
ENERGY VALUE 1786 kJ / 427 kcal
PROTEINS 8,06 g
FATS 21,95 g of which saturated fatty acids 3,08 g
CARBOHYDRATES 51,75 g of which sugars 0,83 g
SALT 0,815 g
FIBERSÂ 1,72 g
The producer
The farm Le Selezioni dei Frutti del Grano has thirty years of experience in the artisanal production of the taralli crackers.
This product, which is a symbol of Puglia and of the Italian food and wine excellence known throughout the world, is made in Mr Enzo’s workshops according to ancient traditions, using only the finest raw materials from the region. Only the best extra virgin oils and flours are used in their production process. Obviously, everything is handmade, with love and care as it was done in the past.
The procedures, ingredients and passion are the same as those used centuries ago in the old country farms and historic bakeries in the local villages. The aim of this company is to carry on with honour and pride the historical tradition of Apulian tarallo, which, as their name reminds us, starts from the raw material, wheat, to create extraordinary products.
Production area
Trani is a city of about 55,000 inhabitants and the capital of the province of Puglia, together with the cities of Barletta and Andria.
The city overlooks the Adriatic Sea with its important harbour, which used to be one of the most important ports on the Mare Nostrum thanks to its strategic position. Until the 16th century, it was the home for maritime traders in the West.
The origins of the Apulian city are very ancient, the earliest archaeological findings date back to the Bronze Age, although there are more traces of settlements from the Roman Empire onwards. Trani was, in fact, one of the conquests of the largest empire in the world, and was known by the archaic name of ‘Turenum’, as recorded in an ancient Roman street directory.
According to an ancient legend that is inextricably linked to Greek mythology, the birth of the Apulian city can be attributed to the hero Tyrrhenus, who left the port of Smyrna to escape famine with a makeshift ship and crossed the Mediterranean to reach the Italian coast.
After the fall of the Western Roman Empire, the city passed from ruler to ruler, leaving traces of the different eras in the splendid local architecture, until the Norman rule in the Middle Ages, which brought prestige and wealth to the city, especially thanks to its strategic passage to the East.
The moment of greatest fortune for the city and its port came with the Aragonese domination in the 15th century. It is precisely to this historical period that Trani owes its urban development and its Renaissance-style noble palaces, wonders to be admired in the Tranese territory.
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