Many origins, countless legends and only one certainty: the tarallo is Apulian.
From the most ancient traditions handed down by master's bakers comes the Frutti del Grano tarallo, crumbly, without yeast, and above all without cutting ingredients.
A baked product made by hand throughout its production cycle with the skill and passion of the bakers who revive the ancient tradition of Apulian housewives.
They come in several lines including:
Traditional, which contains all the typical varieties of the culinary art of the "heel of Italy";
Grano Arso, which they have for the first time combined with an oven-baked product that takes the palate back to a very old recipe from the Apulian land, handed down over the centuries by farmers who, selecting the harvest, used the toasted and sunburnt wheat seeds to produce this intensely flavored flour.