Who we are Our history

We do not know where the word tarallo comes from, so many hypotheses but no certainty. Although of uncertain etymology, tarallo has a history that has its roots in the 1700s.
The tarallo was born, almost by chance, to satisfy the hunger of the people by fighting waste. The bakers, in fact, gave life to the tarallo to not throw away the “scrap” of the dough with which they had just prepared the bread to be baked. To these leftovers of leavened dough they added a little extra virgin olive oil and a little white wine to flavor it, products that are never lacking in the lands of Puglia.
Their skilled hands reduced the dough to two strips that were crossed like a donut and, after rising under a cloth, were baked together with the bread.
Afterwards, to improve the product, the passage in boiling water was added, so as to boil the taralli and make them more shiny and crunchy.
Tarallo is the son of Palese’s prolific creativity: the baker used the remaining bread dough and the people bought a fresh and tasty product at a good price.