Morellino wine biscuits

Biscuits without eggs and with wine, olive oil and little sugar, crumbly, fragrant and light, sometimes called “Ciambelline al vino” (ring-shaped wine biscuits), but also known with the name “taralli” a word that indicates anything ring-shaped, both sweet and savory. The dough is manually portioned to obtain some small sticks that are then closed in the shape of a ring and that, after being rolled in sugar, are placed on a pan to be baked. This biscuit pairs well with all types of red wines, passiti wines, but also with teas. After opening it is recommended to seal the package again. Store at room temperature in a cool, dry place. Exposure to sunlight or to direct light could modify both the appearance and the taste.
Biologic ancient soft grains flour type 1, stone ground, butter, 80/90 biscuits per Kg.


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