The story of Nonna Mariangela

A life between the two wars that crosses extraordinarily with the ancient and authentic recipe of Apulian taralli, received as a gift from her mother.

"Padrona Marietta", that’s what everyone in the rural area called her, every Saturday used to set the characteristic wood-burning oven, from the stone dome to the temperature, with oak wood fire: then, she continued to knead the taralli dough and baked them until Sunday, the day on which they usually ate them for lunch and dinner, along with bread; everybody nibbled from the basket before eating, while they were waiting for the soup. These were the best moments of the family gathered during the holidays, sitting at the table, joking, eating a tarallo and drinking in conviviality.
This used to happen during non-working days; during the week, however, taralli were eaten as snacks: the farmers took them from the baskets, filled their pockets and ate some at work every now and then.

The "secret" ingredients of her recipe

The territory