Where is born the word "Tarallo" it is not known with certainty. It is wasted assumptions: some say from the Latin "torrere" (toast), and those from the French "Toral" (dryer). Referring to its round shape someone thought to derive instead dall'italico "tar" (wind) or from Old French "danal" (pain rond, round bread). The most reliable thesis wants, however, that "Tarallo" descend greek dall'etimo "daratos" (a kind of bread).
If it is uncertain etymology is unknown, on the other hand, when the tarallo has spread and why. It was the end of the 700, in the poor class prevailed hunger and one of the remedies for groped to satisfy it was represented by its Tarallo. Where there is almost nothing, nothing is lost and everything is created. So the bakers do not even dreamed of throwing away the "waste", ie the clippings, the dough with which they had just prepared the bread to bake. These scraps of dough leavened added to flavor a bit 'of extra virgin olive oil and a little' white wine, produced in our land that never fail.
Their skilled hands reduced the dough into two strips that were crossed mo 'donut and, after rising under a cloth, inside the oven along with the bread. Following enhance it has added the passage in boiling water, so as to boil the bagels and make them shiny and crisp. The Tarallo, another son of the prolific creativity overt, did good to all: the baker, who would use the bread dough left with little effort and the people, that little money (low cost of production figures) if you bought it. The Tarallo was a blessing for the purse but also for the palate. Over time housewives have also learned to produce it on their own at home, and made some other changes such as the addition of spices, especially fennel. Once made, the bagels were placed on the appropriately oiled pans (the tiedd) and bring the stone kilns located throughout the blatant territory. It 'a further step of this product that adds to its crispy taste the slightly smoky flavor donated by cooking in these ovens.
Over time it has retained the method and recipe passing them from generation to generation until someone realized to be able to make a trade. At that point the workshops where produce it have multiplied, in Palo there are about 10. Given the increasingly abundant applications, laboratories have become real companies that offer jobs to dozens of people.
Since then the tarallo has come a long way, or rather, continued to make, but this time on his own two feet. From extruded has passed for export, at first outside the borders of Apulia and then (it is a given very recent, still embryonic) in foreign markets. All this was possible because the tarallo saw change their type of consumption, as a kind of first necessity (once you could even define a life-saving food) has become a good stimulant, favored by a young target. It is eaten as a snack, even replacing the school snacks in the feeding of children; It is consumed as an alternative to relish and bread during meals at home or in restaurants, or simply as a companion of the evening in front of the TV.
Today, "his death" (that is the best way to consume it) is, in fact, with beer, less alcoholic wine which accompanied earlier. In breweries and pubs frequented by the boys, bagels and beer currently they form a well-matched duo is particularly required. Gradually there was an "evolution of species" or specialties, in fact it tastes have multiplied in which you can find them: Pizza, Mediterranean, onion, olives, oregano, sesame, chili, pepper, mushrooms, cheese, bacon. Only the imagination can put limits to the tastes and also to the forms, in fact, the characteristic shape of a donut has had its variant in nodino which, as the name suggests, is a knotted dough strip, and the pigtail that has been enriched almond , other agricultural and food ingredient of our land.
Thanks to these new habits of consumption, currently the tarallo it is also found in the supermarket, at least in the best chains, well packaged, in order to maintain over time the taste of the product. Never missing in the homes of Palesi a packet of bagels to offer guests, perhaps to make peace in a discussion and to end all to "tarallucci and wine."
As a manufacturer that manufactures private label or branded third party, for foreign markets and Italian and product lines dedicated to large-scale distribution, we can offer a wide range of oils, the extra virgin organic and PDO, PGI, unfiltered, to monocultivar, as well as to the expert mixtures of extra virgin different backgrounds. To complete our offer various oils and olive pomace. The formats used and the type of packaging, thanks to the flexibility of its packaging lines, meet the needs of each customer.