{"id":631,"date":"2008-06-09T09:04:09","date_gmt":"2008-06-09T09:04:09","guid":{"rendered":"https:\/\/www.msadventuresinitaly.com\/blog\/?p=631"},"modified":"2008-08-19T11:19:44","modified_gmt":"2008-08-19T11:19:44","slug":"inside-a-pugliese-taralli-maker-taralli-con-lo-zucchero","status":"publish","type":"post","link":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/06\/09\/inside-a-pugliese-taralli-maker-taralli-con-lo-zucchero\/","title":{"rendered":"Inside a Pugliese Taralli Maker: Taralli con lo zucchero"},"content":{"rendered":"<p>Did you figure out what <a href=\"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/06\/06\/another-behind-the-scenes-look-in-puglia\/\">those sugar-coated delights were<\/a>? Hopefully the hint of Puglia gave you an indication. <\/p>\n<p>I am lucky to spend a lot of time in Puglia, and I love sharing what I see there: <a href=\"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/11\/11\/inside-pugliese-breadmaker-forno\/\">going inside a breadmaker&#8217;s<\/a>, <a href=\"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/09\/17\/festival-mozzarella-knot-nodino-bruschetta\/\">going to a festival celebrating mozzarella<\/a>, <a href=\"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/03\/11\/an-army-of-orecchiette-on-a-sunny-day-in-puglia\/\">an army of orecchiette<\/a>, or <a href=\"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/08\/28\/catching-and-eating-ricci-di-mare-sea-urchins\/\">learning how to open and eat sea urchin<\/a>!  <\/p>\n<p>This time around, I&#8217;m inside one of my favorite <strong>Tarallificio<\/strong> &#8211; Biscotteria makers in Manfredonia, <strong>Dolciaria Monti<\/strong>. <strong>Taralli<\/strong>, (tah-RAHL-lee)a traditional Pugliese snack, is what I like to call &#8220;<em>Italy&#8217;s Pretzel<\/em>&#8221; &#8211; a versatile, crunchy snack made with flour and Pugliese olive oil as the main ingredients. <\/p>\n<p><strong>Inside a Pugliese Tarallificio<\/strong><\/p>\n<ul>\n<li><strong>Taralli con lo zucchero<\/strong><\/li>\n<li><a href=\"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/06\/11\/inside-a-pugliese-tarallificio-preparing-scaldatelli\/\">Preparing Scaldatelli<\/a><\/li>\n<li><a href=\"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/06\/17\/inside-a-pugliese-tarallificio-boiling-and-baking-scaldatelli\/\">Boiling and Baking Scaldatelli<\/a><\/li>\n<\/ul>\n<p>Since I have so much to share, I&#8217;ll be talking more about how taralli are made and various forms of them this week, but for today, I&#8217;ll tell you more about the <a href=\"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/06\/06\/another-behind-the-scenes-look-in-puglia\/\">taralli posted on Friday<\/a>. <\/p>\n<p>They have several names &#8211; <strong>Taralli \/ Taralluci con lo zucchero &#8211; Tarallini glassati &#8211; Glassati al limone<\/strong> and a few others I&#8217;m sure you&#8217;ll inform me of (leave them in the comments!). <\/p>\n<p>These taralli also had a special function: they were once used in <strong><em>la colazione<\/em><\/strong>, &#8220;the breakfast&#8221; which was not actually breakfast, but something given to wedding guests as a sort of <strong>bomboniere<\/strong>, or wedding favor, including tarallucci con lo zucchero and <strong>scaldatelli<\/strong>, which I&#8217;ll talk about soon. S&#8217; grandmother can remember La Colazione being used in weddings in that area but now it&#8217;s practically extinct as a practice. <\/p>\n<p>The dough for these <em>taralli dolci<\/em> sweet taralli is not the same dough as the savory ones. It&#8217;s slightly sweeter, and the flavor of the oil is not as prevalent in the savory ones. They are also much thicker than normal taralli, so it still has a firmer exterior but a softer semi-cakey\/crumbly inside. <\/p>\n<p>That is, once you get past the sugar glaze. <strong>The lovely, super-lemony sugar glaze<\/strong> which I think I could drink if not under constant supervision. <\/p>\n<p>The glaze is first heated on the stove, where it&#8217;s stirred until the correct consistency is reached. I&#8217;ll be speaking more about the family that runs this tarallificio but, as you can see, these taralli con lo zucchero are this girl&#8217;s favorite kind. She looked on wistfully until she got a chance to stir, too. <\/p>\n<p align=\"center\"><a href=\"http:\/\/www.flickr.com\/photos\/msadventuresinitaly\/2563170531\/\" title=\"Watching the glaze be prepared for the taralli by MsAdventuresinItaly, on Flickr\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3125\/2563170531_fb9149c007.jpg?resize=500%2C333\" width=\"500\" height=\"333\" alt=\"Watching the glaze be prepared for the taralli\" \/><\/a><\/p>\n<p>After the glaze is ready, the taralli are dipped and set on wire racks to drip off excess glaze. If you&#8217;d like to put your mouth underneath to catch the drips, you&#8217;re not alone. The smell in the small kitchen is enough to drive you crazy. <\/p>\n<p align=\"center\"><a href=\"http:\/\/www.flickr.com\/photos\/msadventuresinitaly\/2563170981\/\" title=\"Pugliese Taralli con lo zucchero dripping by MsAdventuresinItaly, on Flickr\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3177\/2563170981_667ab02686.jpg?resize=500%2C333\" width=\"500\" height=\"333\" alt=\"Pugliese Taralli con lo zucchero dripping\" \/><\/a><\/p>\n<p>The stainless-steel counter underneath also serves a second purpose. When the taralli have stopped dripping but the glaze is still warm, a pastry scraper gathers up all the excess with a few efficient swipes.<\/p>\n<p align=\"center\"><a href=\"http:\/\/www.flickr.com\/photos\/msadventuresinitaly\/2563993474\/\" title=\"Pugliese Taralli con lo zucchero being dipped by MsAdventuresinItaly, on Flickr\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3157\/2563993474_4885c61fbc.jpg?resize=500%2C333\" width=\"500\" height=\"333\" alt=\"Pugliese Taralli con lo zucchero being dipped\" \/><\/a><\/p>\n<p>Another Pugliese army is assembled and ready, similar to the orecchiette. After they cool down enough, they&#8217;ll be weighed and put into plastic bags for sale. I never forget a bag for our taralli order.<\/p>\n<p align=\"center\"><a href=\"http:\/\/www.flickr.com\/photos\/msadventuresinitaly\/2563993056\/\" title=\"An army of Pugliese Taralli con lo zucchero by MsAdventuresinItaly, on Flickr\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3009\/2563993056_d6f9c4345d.jpg?resize=500%2C333\" width=\"500\" height=\"333\" alt=\"An army of Pugliese Taralli con lo zucchero\" \/><\/a><\/p>\n<p><strong>How would you eat these sugary, lemony treats? Have you eaten them before?<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Did you figure out what those sugar-coated delights were? Hopefully the hint of Puglia gave you an indication. I am lucky to spend a lot of time in Puglia, and I love sharing what I see there: going inside a breadmaker&#8217;s, going to a festival celebrating mozzarella, an army of orecchiette, or learning how to&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/06\/09\/inside-a-pugliese-taralli-maker-taralli-con-lo-zucchero\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[102,100,3,10,2,20,11],"tags":[],"class_list":["post-631","post","type-post","status-publish","format-standard","category-behind-the-scenes","category-discovering-food","category-food","category-holiday","category-italy","category-puglia","category-recipe","entry"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4uB1-ab","jetpack-related-posts":[{"id":632,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/06\/11\/inside-a-pugliese-tarallificio-preparing-scaldatelli\/","url_meta":{"origin":631,"position":0},"title":"Inside a Pugliese Tarallificio: Preparing Scaldatelli","author":"Sara, Ms. Adventures in Italy","date":"June 11, 2008","format":false,"excerpt":"Inside a Pugliese Tarallificio Taralli con lo zucchero Preparing Scaldatelli Boiling and Baking Scaldatelli Dolciaria Monti is a family-run tarallificio, like most small businesses in Italy are. Their products are mainly consumed locally but they ship about 30% to other parts of Italy. Nepotism is something that is usually criticized\u2026","rel":"","context":"In &quot;Behind the Scenes&quot;","block_context":{"text":"Behind the Scenes","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/behind-the-scenes\/"},"img":{"alt_text":"Raw ingredients for scaldatelli in a tarallificio","src":"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3020\/2566383399_b668d74f39.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":5909,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2017\/02\/27\/italy-food-bucket-list-part-2-13-more-delicious-things-to-eat-in-italy\/","url_meta":{"origin":631,"position":1},"title":"Italy Food Bucket List, Part 2: 13 More Delicious Things to Eat in Italy","author":"Sara, Ms. Adventures in Italy","date":"February 27, 2017","format":false,"excerpt":"I'm going to continue my list of delicious things to eat in Italy with another installment. Together this series will make up an Italy Food Bucket List\u00a0you need to seek out and try while in Italy!\u00a0Read Part 1 of the Italy Food Bucket List here. Something missing from the list?\u2026","rel":"","context":"In &quot;Discovering Food&quot;","block_context":{"text":"Discovering Food","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/discovering-food\/"},"img":{"alt_text":"Burrata, Ms. Adventures in Italy by Sara Rosso","src":"https:\/\/i0.wp.com\/www.msadventuresinitaly.com\/blog\/wp-content\/uploads\/2017\/02\/IMG_9084_2.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.msadventuresinitaly.com\/blog\/wp-content\/uploads\/2017\/02\/IMG_9084_2.jpg?fit=1200%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.msadventuresinitaly.com\/blog\/wp-content\/uploads\/2017\/02\/IMG_9084_2.jpg?fit=1200%2C800&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.msadventuresinitaly.com\/blog\/wp-content\/uploads\/2017\/02\/IMG_9084_2.jpg?fit=1200%2C800&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.msadventuresinitaly.com\/blog\/wp-content\/uploads\/2017\/02\/IMG_9084_2.jpg?fit=1200%2C800&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":633,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/06\/17\/inside-a-pugliese-tarallificio-boiling-and-baking-scaldatelli\/","url_meta":{"origin":631,"position":2},"title":"Inside a Pugliese Tarallificio: Boiling and Baking Scaldatelli","author":"Sara, Ms. Adventures in Italy","date":"June 17, 2008","format":false,"excerpt":"Inside a Pugliese Tarallificio Taralli con lo zucchero Preparing Scaldatelli Boiling and Baking Scaldatelli 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\u2026","rel":"","context":"In &quot;Behind the Scenes&quot;","block_context":{"text":"Behind the Scenes","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/behind-the-scenes\/"},"img":{"alt_text":"Scaldatelli being boiled in a Pugliese Tarallificio","src":"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3094\/2583020147_9a4f097761.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":352,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/06\/06\/fresh-pasta-with-basil-tomatoes-and-burrata\/","url_meta":{"origin":631,"position":3},"title":"Fresh Pasta with Basil, Tomatoes and Burrata","author":"Sara, Ms. Adventures in Italy","date":"June 6, 2007","format":false,"excerpt":"So many of you might know that Shelley came up to visit last weekend. It's nice to be \"offline\" sometimes with good friends - Michelle joined us for an aperitivo as well. I think I'm a bit shy about cooking for others now. Since I've been doing a lot of\u2026","rel":"","context":"In &quot;Entree&quot;","block_context":{"text":"Entree","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/recipe\/entree\/"},"img":{"alt_text":"Pomodoro Fragolino","src":"https:\/\/i0.wp.com\/farm2.static.flickr.com\/1200\/530402480_10d4abf8d9.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":259,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2006\/12\/18\/new-additions-to-the-artigianale-basket-for-a-menu-for-hope\/","url_meta":{"origin":631,"position":4},"title":"New Additions to the Artigianale Basket for a Menu for Hope","author":"Sara, Ms. Adventures in Italy","date":"December 18, 2006","format":false,"excerpt":"The donors are doing a great job so far with a Menu for Hope, but I want to really blow things out of the water, so I'm adding a few items to the Artigianale Basket - code EU15! (Remember you can also choose the two cookbooks instead of the basket)\u2026","rel":"","context":"In &quot;Italy&quot;","block_context":{"text":"Italy","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/italy\/"},"img":{"alt_text":"Antipasto ready for the Artigianale Basket","src":"https:\/\/i0.wp.com\/static.flickr.com\/138\/326384496_e613e59e09.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":115,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2005\/12\/11\/bits-beppe\/","url_meta":{"origin":631,"position":5},"title":"Bits &amp; Beppe","author":"Sara, Ms Adventures in Italy","date":"December 11, 2005","format":false,"excerpt":"Thought those of you interested in a Italian comings and goings should know about Beppe Grillo, if you don't already. He has a blog, which is also available in english. He has been one of the most outspoken critics of the government, though he is technically classified as a comedian,\u2026","rel":"","context":"In &quot;Culture&quot;","block_context":{"text":"Culture","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/italy\/italian-culture\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/posts\/631","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/comments?post=631"}],"version-history":[{"count":0,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/posts\/631\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/media?parent=631"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/categories?post=631"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/tags?post=631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}