Everything produced by tarallificio Farinella is almost totally of artisan production, made with absolutely natural ingredients, easily found in the area of Apulia: soft wheat flour, bran, white wine, olive oil, salt and various aromas.
The dough is worked for a long time in order to ensure a fine mixture of the ingredients. Before the dough is shaped into taralli, friselline or stuzzichini (snacks), it is examined and tasted to guarantee good quality and tastefulness after its baking. If not satisfied the baker mixes and makes another dough.

The next phase is the hand moulding process through which the dough is shaped.

The taralli are then boiled and then baked in the oven while the friselline after being leavened are put in the oven for partial baking and then removed and left to cool off. They are cut, undergo toasting and are allowed to cool off. The phase ends with the packaging of the products.

All Farinella’s products are worked, packed and shipped daily: no unsold goods in stock .This being the only way of assuring a good conservation of the organoleptic characteristics of our products and therefore the taste and fragrance too.