{"id":632,"date":"2008-06-11T10:23:40","date_gmt":"2008-06-11T10:23:40","guid":{"rendered":"https:\/\/www.msadventuresinitaly.com\/blog\/?p=632"},"modified":"2008-08-19T11:19:33","modified_gmt":"2008-08-19T11:19:33","slug":"inside-a-pugliese-tarallificio-preparing-scaldatelli","status":"publish","type":"post","link":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/06\/11\/inside-a-pugliese-tarallificio-preparing-scaldatelli\/","title":{"rendered":"Inside a Pugliese Tarallificio: Preparing Scaldatelli"},"content":{"rendered":"<p><strong>Inside a Pugliese Tarallificio<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/06\/09\/inside-a-pugliese-taralli-maker-taralli-con-lo-zucchero\/\">Taralli con lo zucchero<\/a><\/li>\n<li><strong>Preparing Scaldatelli<\/strong><\/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><strong>Dolciaria Monti<\/strong> 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 but when it&#8217;s seen from a different point of view, it feels absolutely necessary. I find that nepotism is viewed as &#8220;unfair&#8221; only when it&#8217;s jobs that other people want! But what if you have something to give your children that they don&#8217;t want?<\/p>\n<p>In Salvatore&#8217;s case, he entered into the taralli-making business through a side door. The grandparents of his wife started making taralli and other pastries from their home in <a href=\"http:\/\/en.wikipedia.org\/wiki\/Monte_Sant%27angelo\">Monte Sant&#8217;Angelo<\/a> for weddings and special occasions, using the family&#8217;s wood-burning oven. Soon, they started selling taralli at the weekly market in Manfredonia, as taralli weren&#8217;t yet common to be found there. <\/p>\n<p>They were selling so many taralli they stopped the <strong>pasticceria<\/strong> pastry-making side of their business and concentrated on just taralli, opening a store in Manfredonia. <\/p>\n<p>Salvatore and his wife have three sons, none of which are interested in continuing to work for Dolciaria Monti, much like the case of the <a href=\"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/11\/11\/inside-pugliese-breadmaker-forno\/\">forno Pugliese I mentioned months ago<\/a> (though he has daughters). Luckily, his nephew has expressed an interest in the tarallificio. He started at an early age, 13, and now works alongside his wife, who he met while she was also working there. <\/p>\n<p>Luckily their children also seem interested and spent the afternoon there. Before you start talking about child labor laws, their children were on summer vacation (yes, I&#8217;ve been sitting on these pictures a while) and it was refreshing to see how much they enjoyed being with their parents and concentrated on actually making the taralli. Hopefully they will be able to pass the store directly on to their children.<\/p>\n<p><strong>Scaldatelli <\/strong> are a form of taralli, and the name means something as scalda is from the verb <em>scaldare<\/em> &#8220;to heat\/warm up&#8221; and they are quite large, thick circles a bit larger than your palm. <\/p>\n<p>The raw ingredients: flour, olive oil, some other special ingredients like <strong>semi di finocchio<\/strong> fennel seeds, are mixed in a large mixer. They are sometimes made with hot pepper, as well (my favorite). <\/p>\n<p align=\"center\"><a href=\"http:\/\/www.flickr.com\/photos\/msadventuresinitaly\/2566383399\/\" title=\"Raw ingredients for scaldatelli in a tarallificio by MsAdventuresinItaly, on Flickr\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3020\/2566383399_b668d74f39.jpg?resize=500%2C333\" width=\"500\" height=\"333\" alt=\"Raw ingredients for scaldatelli in a tarallificio\" \/><\/a><\/p>\n<p>The dough is then turned out onto a table to rest. <\/p>\n<p align=\"center\"><a href=\"http:\/\/www.flickr.com\/photos\/msadventuresinitaly\/2566438889\/\" title=\"Scaldatelli dough in a Pugliese tarallificio by MsAdventuresinItaly, on Flickr\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3170\/2566438889_3caecf9058.jpg?resize=500%2C333\" width=\"500\" height=\"333\" alt=\"Scaldatelli dough in a Pugliese tarallificio\" \/><\/a><\/p>\n<p>When the family is ready, they slice huge chunks of the dough off and feed it into the dough cutter, which cuts them into lengthwise strips. <\/p>\n<p align=\"center\"><a href=\"http:\/\/www.flickr.com\/photos\/msadventuresinitaly\/2567262006\/\" title=\"Scaldatelli dough being cut in a Pugliese tarallificio by MsAdventuresinItaly, on Flickr\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3011\/2567262006_2a8e6d50f7.jpg?resize=500%2C333\" width=\"500\" height=\"333\" alt=\"Scaldatelli dough being cut in a Pugliese tarallificio\" \/><\/a><\/p>\n<p>The soldiers coming out of the dough cutting machine, ready for the next step.<\/p>\n<p align=\"center\"><a href=\"http:\/\/www.flickr.com\/photos\/msadventuresinitaly\/2567205360\/\" title=\"Uniform lines of scaldatelli dough in a tarallificio by MsAdventuresinItaly, on Flickr\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3172\/2567205360_6f0947e645.jpg?resize=500%2C333\" width=\"500\" height=\"333\" alt=\"Uniform lines of scaldatelli dough in a tarallificio\" \/><\/a><\/p>\n<p><strong>Number 5 is alive?<\/strong> The sight of the dough being fed into the dough-cutter had a familiar look to it.<\/p>\n<p align=\"center\"><a href=\"http:\/\/www.flickr.com\/photos\/msadventuresinitaly\/2566383845\/\" title=\"Scaldatelli dough being fed into the machine by MsAdventuresinItaly, on Flickr\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3145\/2566383845_fbf02e8331.jpg?resize=500%2C333\" width=\"500\" height=\"333\" alt=\"Scaldatelli dough being fed into the machine\" \/><\/a><\/p>\n<p>Salvatore demonstrates how they used to cut pieces and hand-roll the dough. Now the machine does this for them but they still have to form the scaldatelli by hand. The strips of dough are then formed into a circle and &#8220;signed&#8221; by the thumbprint that seals the two ends together. They used to do the entire process by hand and they were able to make about 25 kilos of product every day. Now that they&#8217;ve automated the mixing and cutting, they&#8217;ve been able to make about 150-200 kilos of scaldatelli every day (in addition to other products). <\/p>\n<p align=\"center\"><a href=\"http:\/\/www.flickr.com\/photos\/msadventuresinitaly\/2567205824\/\" title=\"Hand-rolling the Scaldatelli in a Tarallificio by MsAdventuresinItaly, on Flickr\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3104\/2567205824_c3bc6fb1b1.jpg?resize=500%2C333\" width=\"500\" height=\"333\" alt=\"Hand-rolling the Scaldatelli in a Tarallificio\" \/><\/a><\/p>\n<p>I see this little girl, <a href=\"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/06\/09\/inside-a-pugliese-taralli-maker-taralli-con-lo-zucchero\/\">the same one admiring the taralli allo zucchero<\/a>, as the future boss of this taralli empire. She was diligent and interested in everything about it! (Or maybe she&#8217;ll just be a food blogger, like me)<\/p>\n<p align=\"center\"><a href=\"http:\/\/www.flickr.com\/photos\/msadventuresinitaly\/2567207082\/\" title=\"Mother and Daughter Forming the Scaldatelli in a Tarallificio by MsAdventuresinItaly, on Flickr\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3174\/2567207082_34a884eda4.jpg?resize=500%2C333\" width=\"500\" height=\"333\" alt=\"Mother and Daughter Forming the Scaldatelli in a Tarallificio\" \/><\/a><\/p>\n<p><strong>Next up&#8230;<\/strong>the scaldatelli are not ready to go into the oven&#8230;yet! I&#8217;ll show you what happens next.<\/p>\n<p><strong>Dolciaria Monti<br \/>\nVia Della Croce 44, Manfredonia<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 but when it&#8217;s seen from&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/06\/11\/inside-a-pugliese-tarallificio-preparing-scaldatelli\/\">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":{"0":"post-632","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-behind-the-scenes","7":"category-discovering-food","8":"category-food","9":"category-holiday","10":"category-italy","11":"category-puglia","12":"category-recipe","13":"entry"},"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4uB1-ac","jetpack-related-posts":[{"id":631,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/06\/09\/inside-a-pugliese-taralli-maker-taralli-con-lo-zucchero\/","url_meta":{"origin":632,"position":0},"title":"Inside a Pugliese Taralli Maker: Taralli con lo zucchero","author":"Sara, Ms. Adventures in Italy","date":"June 9, 2008","format":false,"excerpt":"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's, going to a festival celebrating mozzarella, an army of\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":"Watching the glaze be prepared for the taralli","src":"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3125\/2563170531_fb9149c007.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":633,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/06\/17\/inside-a-pugliese-tarallificio-boiling-and-baking-scaldatelli\/","url_meta":{"origin":632,"position":1},"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":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":632,"position":2},"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":352,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/06\/06\/fresh-pasta-with-basil-tomatoes-and-burrata\/","url_meta":{"origin":632,"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. 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Now that I've waded into the waters of cookie swapping and dragged some Italian friends with me, I know that next year will be even easier! So many cookies, so little time. I\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":"Cookies on the Table for Holiday Cookie Swap","src":"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3233\/3094335275_868d7d335b.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":632,"position":5},"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! 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