Terre di Puglia Fennel Seed Tarallini, 230g

Terre di Puglia's Millerighe Tarallini with Fennel Seed follow the same traditional Apulian recipe as the Classic - 100% Italian wheat, extra virgin olive oil, boiled then baked using the ridged “Millerighe” method – with whole fennel seeds worked through the dough. The seeds bring a warm, aromatic aniseed note that's a genuinely classic Apulian pairing, giving these tarallini a fragrant, herby lift alongside the usual savoury crunch.

Fennel seed is one of the most traditional tarallini flavours in Puglia, and these are particularly good served simply, with a glass of wine, so the aromatic seeds can do their work. They're just as good on a cheese board, where the aniseed note pairs especially well with sheep's milk cheeses, or served alongside cured meats.

Why we love it:

• Made using the traditional Apulian boiled-then-baked method, giving a light, snappable crunch
  
• Whole fennel seeds are worked through the dough, giving a warm, aromatic aniseed note that's one of Puglia's most traditional tarallini flavours
  
• Pairs particularly well with sheep's milk cheeses and cured meats
  
• Made by Terre di Puglia, based in Andria, in the heart of Puglia, Southern Italy
  
• A fragrant alternative to the Classic tarallini, without straying from authentic Apulian tradition
  

How to use:

• Serve simply with a glass of wine as a classic Apulian aperitivo
  
• Pair with sheep's milk cheeses such as pecorino, or add to a cured meat board
  
• Break into pieces and scatter over a tomato or bean salad for an aromatic, crunchy finish
  
• Pack for picnics or lunchboxes
  

More information:

• Suitable for vegans and vegetarians
  
• Store in a cool, dry place; reseal the bag to keep them crisp once opened
  
• Allergens: GLUTEN and SULPHITES
  May also contain traces of sesame, nuts, milk, soy and mustard
  
• Ingredients: Type ‘00’ soft wheat flour, white wine (contains sulphites), olive oil, extra virgin olive oil (5%), salt, fennel seeds (1%)