Inside a Pugliese Tarallificio
So last time I told you that the scaldatelli weren’t ready for the oven yet. That’s because they need to get boiled first! The scaldatelli are loaded onto racks and dipped into boiling water for a few minutes.
After being removed from the water, they are set in wooden trays and set to dry out. These are set by one of the doorways of the tarallificio. Sometimes when I walk by randomly I see this cart through the drapes and I know that there will be some fresh scaldatelli in a few hours!
Here’s a close-up of the scaldatelli after being boiled.
After drying out enough, they are laid onto baking trays, and then the trays are slid into a mobile rack holder (ok, this is my scientific baking term) which is moved directly into the oven and the tower of racks is rotated by the oven during baking.
Fresh, golden scaldatelli fresh out of the oven.
Before we leave the tarallificio, I’m going to share a local specialty with you! A domani!