Taralli were born in Puglia around 1400 from the peasant tradition. They were served to guests, as a sign of friendship, together with a glass of wine. Casa Rinaldi carries on this tradition by making particularly crumbly taralli, with a genuine and unmistakable flavour. Typical Apulian characteristics still present in the tarallo today are the preparation with extra virgin olive oil and the addition of spices ranging from fennel seeds to chilli pepper. Taralli are perfect at any time, especially as an aperitif, and as an accompaniment to olives, cold cuts and cheeses.