The circular shape of the tarallo has family origins: a mother, wanting to entertain her child, made a small ring with a mixture of flour, water and salt. Soon, the tarallo was chosen, precisely because of its shape, by pilgrims and those who traveled for trade as a food to be consumed quickly.
He who is born round…
Precisely because of its shape, the tarallo it could not only be stored in bags and haversacks but also threaded on strings to hang from belts or around the neck. Giuseppe Fiore, founder of Fiore di Puglia, recalls that during the harvest or during ordinary maintenance work, farmers would curb their appetite by eating taralli, usually threaded on a string around the neck.
Line versus circle: the gamble (won) by the South
The line in the shadow of the Mole Antonelliana and the roundness under the southern sun and in the shade of the olive trees, alive in the memory of a young Giuseppe Fiore when he worked in Turin, where the breadstick reigned. Fiore decided to establish the tarallo on the market, "a product of great value, prepared with high-quality wheat and aromas". The northern debut of the tarallo took place in via Montenapoleone, in the fashion district of Milan. A winning idea so much so that in the most exclusive parties, such as those organized by Gucci, the tarallo is never missing.
Business is going well, so much so that in the 33s, Giuseppe Fiore opens the current factory and decides to place a high-quality tarallo on the Italian and foreign markets, on an industrial scale. A successful bet. "All this," he says, "thanks to 33% ability, 33% willpower, 1% humility, XNUMX% luck."
Rediscovering lost manual skills: the A Mano line
After having conquered the Italian and foreign market with taralli produced in a cutting-edge, sustainable and efficient factory, Giuseppe Fiore and his sons decide to keep the artisan tradition intact: machines must not replace the people for whom the “A Mano” line is created.
"I told my employees that, as a child, I used to give new shapes to the taralli dough. I talked about the moments shared with my family, gathered in the laboratory. Together, therefore, we thought of creating the products of the A Mano line, where the rusticity and flavors of tradition are found". They were born “I lunghi”, elongated taralli, made with both wholemeal flour and fennel seeds. In homage to the “rival”, the breadstick, among the By hand the have been inserted Classic weaves, whole wheat and fennel seeds». This has proven to be a winning idea, a successful idea because it highlights a typical Apulian product. And this is the mission of Fiore di Puglia, which makes the company a leading brand in the sector.
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