Tarallini Uvetta e cipolla

Typical Apulian tarallini enriched with onion and sultanas

Code:

93857

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 taralli made from Senatore Cappelli durum wheat semolina and Apulian wheat flour, enriched in the dough by sultanas and dehydrated onion
Appearance	Criounchy, evenly browned
Taste	Fragrant, with a pleasant onion aroma and a prefect balance between sweetness and savouriness
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	They can be served with blue cheeses or a Gorgonzola DOP cream cheese, or eaten as an aperitif

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Ingredients	WHEAT Semolina Senatore Cappelli 32,3%, WHEAT flour type "0", white wine (SULPHITES), high oleic sunflower seed oil, sultanas 5,9%, olive oil, onion 1,2%, 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: 1619 kJ / 386 kcal Fat: 17 g of which saturates: 2,2 g Carbohydrate: 47 g of which sugars: 5,4 g Protein: 7,1 g Salt: 0,2 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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