Snack

The spelled cakes are made exclusively with selected spelled blown. Rich in nutritional properties, they are an excellent alternative to rusks. They contain little fat and a lot of fiber. Thanks to their thickness they are easy to use as a base for jams, fruit compotes and spreadable patés.

This energising snack is healthy and effective for regaining strength after physical or mental exertion. Shelled almonds are also recommended for breakfast with yoghurt or cereals. You can also use them to enrich your starters, pastries and salads with taste and micronutrients.

250 g

Frisella is a tarallo baked in the oven, cut in half horizontally and made toast again in the oven. To taste it, it is bathed in cold water for a time that depends on the individual taste and consistency of the cooked pasta. Then it is seasoned with fresh tomato, oregano, salt and a drizzle of extra virgin olive oil. As a variant it can also be used as a base for vegetable stews and legume or fish soups. Originally, friselle were consumed by Phoenician navigators as travel bread, softened with sea water and flavored with olive oil. The frisella was in fact a travel bread whose conservation period was much longer than that of bread.

Fennel tarallini made with organic Aleppo mix wheat flour (wholemeal) are a tasty snack ideal as a snack break and aperitif. Tiny in shape, they can be eaten in one bite without crumbs!