After a long day of touring, there is nothing I like better than a cold beer and snacks. My pairing of choice is a Menebrea and taralli, light, crunchy bread rings from Puglia that are first boiled then baked. When I first moved to Italy, I had no concept of regional differences in cuisine. I thought you could find polenta in Sicily and cannoli in the Veneto. What did I know? Only after some time did I realize that there are certain specialties that are so characteristic of a region that they become somehow synonymous: mozzarella di bufala and Campania, olive ascolane and Le Marche, and taralli and Puglia. Over the past decade, a renewed interest in food among many Italians and a curiosity for regional specialties means that many regional products are now sold nationwide. So even though I am far away from my favorite Italian region, I can still unwind with its signature snack.

2016-01-09T13:25:52+00:00 May 8th, 2009|Categories: Carbs, Gastronomic Traditions, Puglia|1 Comment

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  1. […] in dialect is a creamy spread made from salt cod, olive oil, and garlic. It was served with taralli, not quite the right vehicle for eating it while standing up and totally ineffective for a […]

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