Fennel seeds are the most used spice in preparing our taralli. They give the dough a delicate flavor that recalls the farmers who worked in the fields. They are the perfect aperitif to start a lunch or to nibble during the lunch break with a fresh salad. The best thing would be to serve them with an icy blonde beer.
- WHEAT FLOUR TYPE 0, WHITE WINE, SUNFLOWER OIL (ALTOLEIC), OLIVE OIL, OLD SANSA OIL, IODATO SALT, FENNEL SEEDS.