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Mitica® Taralli Classic

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naturpuglia taralli classic specialty foods
Mitica® Taralli Classic
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  • by Mitica®
  • Italy

These Taralli are crispy, delicate, and endlessly snackable. Each bite-size twist is packed with the flavor of fresh Italian bread dunked in olive oil Like mini-bagels, the Taralli are boiled then baked to give them an extra crunch before being tossed in an herbaceous extra virgin olive oil. Try them with some Murray's Sliced Sopressata, a wedge of Pecorino Oro Antico, and a dollop of Sidehill Farm Raspberry Jam.

“I first tried these in Rome at a tiny wine bar near the Campo de' Fiori. After the initial crunch, these little beauties crumble and dissolve, leaving a perfectly satisfying salty, olive oil flavor. Taralli go with everything. Dipping them into a ripe Harbison or Greensward is especially delicious.”
Murray’s Sales – New York, NY
"00" Wheat Flour, White Wine, Extra Virgin Olive Oil 6%, Olive Oil, Pomace Oil, Salt. May Contain Traces Of Sesame Seeds.

Allergens: Wheat

  • Mitica® Taralli Classic are a traditional savory Italian snack.
  • The bread twists are first boiled then baked, giving them their signature crunch.
  • They’re tossed in extra virgin olive oil to give them a delicate, crispy texture and an herbaceous flavor.
  • They’re often served as part of an Italian aperitivo, alongside olives and a glass of wine.
  • From the Spanish word for mythical, Mitica is a gourmet food importer that offers the best of the best from Spain and the Iberian Peninsula.
  • Regional delicacies, like marcona almonds, membrillo, and crispy tortas, are carefully curated by the company’s product experts.
  • Based in Long Island, New York, Mitica is part of the specialty food company Forever Cheese, founded by Michele Buster and Pierluigi Sini.
  • Forever Cheese was created in 1998 to share Sini’s renowned family cheeses with a U.S. audience.
  • The duo originally offered Italian cheeses before moving into Spanish, Portuguese, and even Croatian cheese.
  • It wasn’t long before they were also adding other charcuterie staples, like prosciutto and fruit spreads, to the fold

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