Scaldatelli Friabili are dry Apulian taralli in a 350 g pack: crunchy, savoury baked rings made from soft wheat flour, white wine and oil. They are recognised as a Traditional Agri-Food Product (PAT) of the Apulia Region and are a benchmark snack for aperitivo, charcuterie and cheese boards in professional catering, with a long shelf life and storage at room temperature.
What are scaldatelli
Scaldatelli are the more rustic and fragrant cousin of the classic tarallo. The unleavened dough, richer in oil, is shaped into rings, briefly boiled and then baked twice. This double cooking gives the dry, crumbly and very crunchy texture that melts in the mouth. Compared with the smaller tarallino, scaldatelli are larger and more elongated, with a deeper toasted flavour.
Origin and history
Scaldatelli come from the peasant tradition of Puglia, in southern Italy. They were created as a bread substitute in the Apulian countryside between the 14th and 15th centuries, made from basic ingredients always present in poor households: flour, oil, white wine and salt. Today scaldatelli, also known as scaldarelli, are listed among the Traditional Agri-Food Products (PAT) of the Apulia Region and remain one of the most authentic symbols of Apulian baking.
Organoleptic characteristics
Golden, friable crumb with a clean break and an intense toasted-wheat aroma. The white wine in the dough adds a light fermented note, while the oil makes the bite short and melting rather than hard. Balanced saltiness makes them versatile both on their own and as a base for toppings.
Technical specifications
Net weight 350 g per pack. Ingredients: soft wheat flour type 0, white wine, sunflower oil, extra virgin olive oil, salt, natural yeast. Contains gluten (wheat); may contain traces of other gluten-containing cereals. Store in a cool, dry place away from heat sources. Long commercial shelf life thanks to the dry baking. Country of origin: Italy (Puglia).
Professional uses in the kitchen
Serve whole on aperitivo and charcuterie boards alongside cured meats, aged cheeses and olives. Break them coarsely over soups, legume purees and veloutes for a crunchy finish. Crush into a rustic crumb to coat baked vegetables or fish. Offer as a bread alternative in the bread basket, or as a savoury nibble with a glass of still white wine.
Pairings
Excellent with Apulian sweet olives, provolone and aged caciocavallo, Italian salami and cured meats. On the wine side they match a dry still white such as a southern Italian Bombino Bianco or Verdeca. They also work with light reds and craft beers for a casual aperitivo service.
For whom
Designed for restaurants, pizzerias, gastronomie, hotels, bars and wine bars that want an authentic Italian savoury snack ready to serve, as well as Italian delis and private customers looking for a genuine taste of Puglia.
Logistics and delivery
LAPA supplies food-service professionals across Switzerland with refrigerated and ambient delivery six days a week. Order today, delivered tomorrow: dry products like scaldatelli are shipped reliably to restaurants and shops, with partner carriers covering areas beyond the LAPA fleet. Refrigerated delivery in Switzerland for the rest of your fresh order.
