The tarallo is one of the typical symbols of Puglian cuisine, a baked product with an unmistakable ring shape, ideal to be enjoyed at any time of the day, either as an appetizer or as a snack for a break or as a bread substitute.
Tentazioni Pugliesi is a company specialized in baked goods, and in particular, taralli. It stands out for its quality and respect for tradition, and thanks to this, it has positioned itself among the top Italian producers of taralli. By striking the right balance between industrialization and tradition, using simple recipes, high-quality ingredients, and maintaining the classic tarallo production process, the organoleptic properties of the product are preserved intact.
Present in many Italian retail chains with its own brands, Tentazioni Pugliesi offers a wide range of taralli, from traditional to organic and innovative ones, using only certified Italian ingredients.
The company is committed to constantly researching quality raw materials from local and national producers to ensure consistent product quality. It also stands out for its attention to consumer demands, offering gluten-free products, among other things. It has obtained numerous prestigious certifications such as ICEA, IFS, and BRC, and is projected to produce more than 30,000 tons to meet the growing demand for a simple, healthy, and suitable product for everyone.
Let’s learn more by chatting with Vito Lotito, sales director of Tentazioni Pugliesi.
When was the company founded?
We were born in 2004 from a precise desire of Giovanni Matera to create an industrial enterprise that fully respected the gastronomic traditions of Puglia, in a territory that offers the best raw materials.
What is your main production?
We produce Taralli, one of the symbols of Puglian cuisine and a source of great pride for us, as it is a highly appreciated product both in our country and abroad. In fact, part of our production is exported. We offer it in both traditional and “innovative” versions, using special flours such as spelt and flax or derived from ancient Tuscan grains.
Do you still use traditional recipes for making your taralli?
Absolutely yes! In addition, as per tradition, the tarallo undergoes a special boiling process before being baked, an important step in the taralli production process in order to offer a product that retains its organoleptic properties, maintaining its typical crunchiness.
What raw materials do you use to make your taralli?
The ingredients we use to make Puglian taralli are: soft wheat flour “00”, white wine, olive oil, extra virgin olive oil, salt, and any spices depending on the desired taste of the tarallo. We are constantly committed to ensuring consistent product quality by controlling all stages of the production process and researching the best raw materials from local and national producers.
Do you think you will need any innovations in terms of product processing?
For the near future, the fundamental step will be to automate the production and packaging lines, which will allow us to increase production capacity and further improve the quality of the taralli, as well as increase our percentage of exports.
We have therefore encountered another Made in Italy excellence, present in major national retail chains, but offering a good and high-quality product like artisanal ones.
