Tarallini Olive Nere

Apulian tarallini enriched with tasty black olives

Code:

93856

Country of origin:

Italy - Apulia

Weight:

250 g

Minimum order:

1 box (10 pieces of 250 g)

Product Features

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Description	Apulian tarallini made from a dough made from Senatore Cappelli durum wheat, enriched with black olive pâté
Appearance	Crispy, they have a slightly dark dough due to the presence of black olive pâté
Taste	Fragrant, with an unmistakable savoury and persistent note
Our selection	The farm I Contadini, now in its third generation, was born in one of the most vocated lands for the cultivation of vegetables, Apulia, more precisely in Ugento, in the Salento region in the province of Lecce. What won us over is their zero-kilometre supply chain and the integrated farming practices they have always upheld
Suggestions	Excellent on fish dishes, in salads or as a gourmet snack; try them in combination with burrata and Capocollo di Martina Franca or simply to give a touch of colour to the bread basket

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Ingredients	Durum WHEAT semolina Senatore Cappelli 32,3%, WHEAT flour type "0", white wine (SULPHITES), black olive pate 15%, high oleic sunflower oil, capers, olive oil, salt
Allergens in ingredients	Cereals containing gluten and thereof, Sulphur dioxide and sulphites > 10 mg/kg o mg/L
May contain traces of:	Eggs and products thereof, Milk and products thereof, Nuts and products thereof, Sesame seeds and products thereof, Soybeans and products thereof
Weight	250 g
Packaging	Packed in a plastic bag and case
Storage Conditions (packaged products)	Store in a cool and dry place
Nutrition Declaration	Energy: 1549 kJ / 370 kcal Fat: 18 g of which saturates: 2,3 g Carbohydrate: 41 g of which sugars: 1,2 g Protein: 6,8 g Salt: 0,3 g Typical value per 100 g

The producer

I Contadini - Ugento (LE) - Apulia

Why we chose them

"I Contadini " farm, run today by the third generation, has been founded in one of the most suitable areas for the cultivation of vegetables, in Apulia, more exactly in Salento, the so-called "land of sun, sea and wind". The fantastic climate of this land, warmed by sun all over the year, together with fertile ground structure and positive sea influence, is perfect to obtain excellent tomatoes and all kind of vegetables. An "integrated production" technique is applied to cultivate more than 20 hectares of open fields vegetables: long tomatoes, cherry tomatoes, eggplants, courgettes, sweet and hot peppers, artichokes. Vegetables are naturally dried up by the sun of Salento, so that all the water in excess is taken away and the product is preserved in its organoleptic and nutritive qualities. Drying vegetables in the sun is a very ancient art, today almost totally abandoned; even though difficult and delicate, it allows to obtain an absolute unique organoleptic result: softness of pulp, preservation of vitamins, proteins and mineral salts, and a special harmonic flavour which is by far more recognizable. Short production chain and short label: Edoardo Trentin, with his brothers, takes care of the all process, from cultivation to packaging in olive oil, without preservatives

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