History: Mainly used in the past for family consumption, the tarallo is obtained with poor products (salt, water, flour, yeast), and is today largely widespread. With its characteristic eight or round shape, it has a recipe varying according to the various local traditions (anise seeds, eggs, or sugar are sometimes added).

  • Shape: eight or round shape
  • Size/Weight: 300g
  • Consistency: crunchy or friable
  • Production period: all year round
Further information

The Producers
Typology: Bakeries
Locality: Latronico (PZ)
Typology: Bakeries
Locality: Mormanno (CS)
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