A feature of our production is that WE DO NOT USE YEAST in the dough of our taralli. This means our products are highly digestible with the traditional flavour of homemade biscuits.
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TARALLI
Production, seasoning and storage
The flour is mixed with white wine, oil and salt, until the dough becomes stretchy.
Small fingers of pasta are then formed into little doughnut shapes, which are SIMPLY baked for about an hour until they take on the typically golden colour. The Taralli are then packed the same day to preserve the fragrance and freshness of just-baked biscuits. |
FRISELLE
Production, seasoning and storage
The artisanal production process for FRISELLE involves a slow process of fermenting the flour, water and natural yeast with a pinch of brewer's yeast. The leavened dough is formed into little rings and placed in the oven for the first stage of baking. The rings are then cut into the shape of friselle and placed back in the oven to finish baking. Finally, the biscuits are cooled and packed to preserve the freshness and quality.
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Careful checks and inspections at each stage of the process, from mixing to baking right through to packing, are aided by innovative technologies that meet the standards required by the European Union, designed to ensure high-quality, genuine baked goods.
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