Farro flours


· 10g of brewer’s yeast

· 175g of dry white wine

· 300g of re-milled durum wheat semolina

· 200g FARRO flour

· 150g of extra virgin olive oil

· 10g of salt

Taralli with extra virgin olive oil and farro flour


Start by preheating the oven to 180 ° C and lining the oven plate with oven paper.

Dissolve the yeast in a warm solution of water and wine. Gradually add the semolina, flour, olive oil and salt.  Knead until a smooth and homogeneous mixture is obtained.

Make small rolls 6 to 9 cm long with a diameter of 1 cm.  Close to form a ring by overlapping the two ends and press to stick together.

Place the taralli thus obtained on the previously prepared oven plate and bake for 20 minutes at 180 ° C or until the desired browning.

Remove from the oven, leave to cool and then eat

Tip: try to uniform the length of strips to allow the cooking to be as homogeneous as possible.  To obtain a crumbly tarallo it is important that the dough strip, from which the tarallo is made, has a diameter of not less than 1 cm.