<\/p>\n\n\n\n
\ud83e\udd68 Taralli : l\u2019\u00e2me croustillante des Pouilles<\/h3>\n\n\n\n
Chaque tarallo est un petit anneau de bonheur : farine, huile d\u2019olive, vin blanc, herbes, \u00e9pices\u2026 Une simplicit\u00e9 biblique, un go\u00fbt \u00e9ternel.<\/p>\n\n\n\n
\ud83d\udd25 Les versions au four \u00e0 bois<\/h3>\n\n\n\n
Patate & romarin, paprika, curcuma, calzone\u2026 Des parfums qui chantent, qui dansent, qui roulent comme un tango de Brel.<\/p>\n\n\n\n
\ud83c\udf1e Friselle : le pain croquant de l\u2019\u00e9t\u00e9<\/h3>\n\n\n\n
\u00c0 tremper, \u00e0 garnir, \u00e0 croquer. Un morceau de soleil fig\u00e9 dans le bl\u00e9 dur.<\/p>\n\n\n\n
\ud83d\udca1 Astuce EMG : comment les savourer ?<\/h3>\n\n\n\n\n- \u00c0 l\u2019ap\u00e9ritif<\/strong> \u2192 Tarallini & Paprika<\/li>\n\n\n\n
- Avec fromage & charcuterie<\/strong> \u2192 Fenouil & S\u00e9same<\/li>\n\n\n\n
- Pour surprendre<\/strong> \u2192 Curcuma ou Calzone<\/li>\n\n\n\n
- Pour l\u2019\u00e9t\u00e9<\/strong> \u2192 Friselle<\/li>\n\n\n\n
- Pour grignoter<\/strong> \u2192 Bastoncini au s\u00e9same<\/li>\n<\/ul>\n\n\n\n
Onze douceurs sal\u00e9es, un seul refrain : Rosa rosa rosam\u2026 et le Mezzogiorno qui croustille.<\/p>\n\n\n\n
Tarallo, Taralli, Tarallini\u2026 un sujet \u00e0 perdre son latin<\/strong><\/h1>\n\n\n\n\nTarallus, Taralli, Tarallini…<\/em><\/p>\n\n\n\nFrisella, Frisellae, Frisellas…<\/em><\/p>\n<\/blockquote>\n\n\n\n\u00c0 en perdre son latin, en effet ! Si Jacques Brel faisait \u00e2nonner la premi\u00e8re d\u00e9clinaison aux Jules et aux Prosper sous l’\u0153il s\u00e9v\u00e8re des bons p\u00e8res, les t\u00eates blondes du Mezzogiorno<\/em>, elles, apprennent une tout autre rengaine. C’est la grammaire du croustillant, le tango des boulangeries artisanales d’Andria et de la province de Bari.<\/p>\n\n\n\nDerri\u00e8re ce vocabulaire qui semble chanter une messe pa\u00efenne de l’ap\u00e9ritif se cachent des nuances g\u00e9om\u00e9triques et des techniques de cuisson bien pr\u00e9cises. Ne pas faire la diff\u00e9rence entre un Tarallo<\/em>, un Tarallino<\/em> ou une Frisella<\/em>, voil\u00e0 le vrai sacril\u00e8ge dont il faut sortir malin !<\/p>\n\n\n\nSortez vos cahiers, voici la le\u00e7on d’histoire, de culture et de gourmandise du potager c\u00e9r\u00e9alier des Pouilles.<\/p>\n\n\n\n
\ud83d\udcdc La Grammaire du Boulanger : D\u00e9clinaison des Formes<\/h2>\n\n\n\n
Pour ne plus m\u00e9langer vos pinceaux \u00e0 l’heure de l’ap\u00e9ro, voici comment se d\u00e9cline cette grande famille de biscuits de bl\u00e9 dur :<\/p>\n\n\n\n
\n- Tarallo (singulier) \/ Taralli (pluriel) :<\/strong> C’est le grand format traditionnel. Un anneau de p\u00e2te de la taille d’une petite couronne, parfait pour \u00eatre bris\u00e9 en morceaux ou croqu\u00e9 \u00e0 pleines dents.<\/li>\n\n\n\n
- Tarallini (pluriel) :<\/strong> Le suffixe -ini<\/em> dit tout. Ce sont les versions miniatures, les \u00ab\u00a0petits\u00a0\u00bb taralli. Calibr\u00e9s en une seule bouch\u00e9e, ils sont devenus les rois incontestables des comptoirs de bar et des ap\u00e9ritifs nomades.<\/li>\n\n\n\n
- Friselle (ou Friselline) :<\/strong> Un autre monde. C’est un pain de bl\u00e9 dur en forme de couronne, qui a la particularit\u00e9 unique d’\u00eatre coup\u00e9 en deux horizontalement \u00e0 mi-cuisson avec un fil de fer, puis r\u00e9enfourn\u00e9. Cela cr\u00e9e une face sup\u00e9rieure ultra-poreuse et rocheuse, faite pour absorber les liquides.<\/li>\n\n\n\n
- Bastoncini :<\/strong> Litt\u00e9ralement les \u00ab\u00a0petits b\u00e2tons\u00a0\u00bb. La p\u00e2te reste la m\u00eame que celle des taralli, mais au lieu d’\u00eatre referm\u00e9e en anneau, elle est \u00e9tir\u00e9e en de longs b\u00e2tonnets rectilignes, \u00e9l\u00e9gants et craquants.<\/li>\n<\/ul>\n\n\n\n
\ud83d\udd2c Les Secrets de Fabrication : Le Rituel des \u00ab\u00a0Scaldati\u00a0\u00bb<\/h2>\n\n\n\n
Le secret de la texture si particuli\u00e8re des authentiques taralli des Pouilles tient en un mot : la double cuisson<\/strong>. On les appelle les Taralli Scaldati<\/em> (\u00e9chaud\u00e9s).<\/p>\n\n\n\nAvant d’\u00eatre dor\u00e9s au four (parfois au four \u00e0 bois comme pour les cr\u00e9ations de votre s\u00e9lection), les anneaux de p\u00e2te crue sont plong\u00e9s dans un chaudron d’eau bouillante. D\u00e8s qu’ils remontent \u00e0 la surface, ils sont r\u00e9cup\u00e9r\u00e9s, \u00e9goutt\u00e9s, puis enfourn\u00e9s.<\/p>\n\n\n\n
Ce choc thermique g\u00e9latinise l’amidon du bl\u00e9 dur. C’est gr\u00e2ce \u00e0 ce rituel immuable que le tarallo n’est pas simplement dur ou sec : il est friable, croustillant et fond sous la langue<\/strong> sans jamais faire de miettes.<\/p>\n\n\n\n\ud83d\udd0d Voyage au C\u0153ur de votre S\u00e9lection de Caract\u00e8re<\/h2>\n\n\n\n
Votre cave de douceurs sal\u00e9es met \u00e0 l’honneur les artisans d’Andria et du Panificio San Francesco, ma\u00eetres du feu et de la semoule.<\/p>\n\n\n\n
1. Les Initiateurs et Classiques de l’Ap\u00e9ro<\/h3>\n\n\n\n\n- Tarallini Scaldati Traditionnels d\u2019Andria (200g) :<\/strong> L’authentique, l’incontournable. Un go\u00fbt pur de bl\u00e9 dur et d’huile d’olive, rehauss\u00e9 par une pointe de vin blanc sec dans la p\u00e2te.<\/li>\n\n\n\n
- Taralli Scaldati au Fenouil et S\u00e9same (250g) :<\/strong> L’accord historique des Pouilles. Les graines de fenouil sauvage apportent une note anis\u00e9e et rafra\u00eechissante qui coupe le c\u00f4t\u00e9 rassasiant du bl\u00e9.<\/li>\n\n\n\n
- Bastoncini Artisanaux au S\u00e9same (250g) :<\/strong> La version en b\u00e2tonnets. Enrob\u00e9s de graines de s\u00e9same qui torr\u00e9fient \u00e0 la cuisson, ils apportent un go\u00fbt de noisette grill\u00e9e irr\u00e9sistible.<\/li>\n<\/ul>\n\n\n\n
2. Les Cr\u00e9ations Audacieuses au Four \u00e0 Bois (250g)<\/h3>\n\n\n\n\n- Au Curcuma Frais :<\/strong> Une robe d’un jaune d’or \u00e9clatant et des notes chaleureuses, l\u00e9g\u00e8rement terreuses et poivr\u00e9es, magnifi\u00e9es par le go\u00fbt de fum\u00e9 du bois.<\/li>\n\n\n\n
- Patate & Romarin :<\/strong> L’accord iconique des r\u00f4tis du dimanche en Italie. La pomme de terre apporte de la rondeur en bouche tandis que le romarin lib\u00e8re ses huiles essentielles sous la chaleur de la vo\u00fbte du four.<\/li>\n\n\n\n
- Au Paprika :<\/strong> Pour les amateurs de sensations relev\u00e9es, une touche fum\u00e9e et l\u00e9g\u00e8rement sucr\u00e9e qui donne une couleur braise aux anneaux.<\/li>\n\n\n\n
- Go\u00fbt Mortadelle :<\/strong> Un hommage canaille au produit phare de la charcuterie italienne. On y retrouve le parfum gourmand et \u00e9pic\u00e9 de la mortadelle au milieu du croquant du biscuit.<\/li>\n<\/ul>\n\n\n\n
3. Les Inclassables Mythiques<\/h3>\n\n\n\n\n- Taralli Artisanaux \u00ab\u00a0Al Calzone\u00a0\u00bb (Oignons & Raisins secs) :<\/strong> Une prouesse boulang\u00e8re. L’artisan int\u00e8gre directement dans la p\u00e2te les marqueurs du c\u00e9l\u00e8bre Calzone di Cipolla<\/em> des Pouilles. Le contraste entre le sucre du raisin sec et la douceur de l’oignon confit est une merveille absolue.<\/li>\n\n\n\n
- Taralli Artisanaux aux Graines de Tournesol (Panificio San Francesco – 250g) :<\/strong> Une alternative ultra-gourmande o\u00f9 les graines de tournesol incrust\u00e9es apportent un surcro\u00eet de m\u00e2che et de croquant rustique.<\/li>\n\n\n\n
- Friselle Traditionnelles des Pouilles (400g) :<\/strong> Le pain de voyage des anciens marins. Sec comme de la pierre \u00e0 l’\u00e9tat brut, il demande \u00e0 \u00eatre baptis\u00e9 par l’eau pour r\u00e9v\u00e9ler sa magie.<\/li>\n<\/ul>\n\n\n\n
\ud83c\udf73 La Recette Rituelle : La \u00ab\u00a0Frisedda\u00a0\u00bb Salentina de l’\u00c9t\u00e9<\/em><\/h2>\n\n\n\nLa Frisella ne se mange jamais s\u00e8che. C’est le plat de r\u00e9sistance le plus rafra\u00eechissant, le plus rapide et le plus po\u00e9tique du Sud de l’Italie. Un repas de paysan devenu une ic\u00f4ne de la gastronomie.<\/p>\n\n\n\n
\ud83d\uded2 Ingr\u00e9dients :<\/h3>\n\n\n\n\n- 2 Friselle Traditionnelles des Pouilles (400g)<\/strong><\/li>\n\n\n\n
- 4 Tomates m\u00fbres et juteuses (de type grappe ou coulis)<\/li>\n\n\n\n
- Quelques C\u00e2pres de Racale au sel<\/strong> (rinc\u00e9es)<\/li>\n\n\n\n
- Un filet d’Huile d’olive extra-vierge Bio Giancarlo Ceci<\/strong><\/li>\n\n\n\n
- Origan sauvage, sel marin, et \u00e9ventuellement quelques feuilles de basilic frais ou des lani\u00e8res d’aubergines de la nonna.<\/li>\n<\/ul>\n\n\n\n
\ud83d\udc69\u200d\ud83c\udf73 Pr\u00e9paration (Le geste technique) :<\/h3>\n\n\n\n\n- Le Bapt\u00eame (Spunzaturs<\/em>) :<\/strong> Prenez la Frisella et plongez-la dans un bol d’eau froide (les anciens marins la plongeaient directement dans l’eau de mer). Le temps d’immersion est un art : entre 3 et 5 secondes<\/strong> selon que vous l’aimez encore un peu croquante au c\u0153ur ou compl\u00e8tement tendre. Elle doit absorber l’eau sans s’effondrer.<\/li>\n\n\n\n
- D\u00e9posez la Frisella mouill\u00e9e sur une assiette plate, la face rocheuse et poreuse vers le haut.<\/li>\n\n\n\n
- L\u2019\u00c9crasement :<\/strong> Prenez une demi-tomate et frottez-la vigoureusement contre la surface rugueuse de la Frisella. La chair et les graines doivent s’incruster dans les anfractuosit\u00e9s du pain, et le jus de la tomate va finir d’assouplir le bl\u00e9.<\/li>\n\n\n\n
- Coupez le reste des tomates en petits d\u00e9s et d\u00e9posez-les par-dessus.<\/li>\n\n\n\n
- Ajoutez les c\u00e2pres, saupoudrez g\u00e9n\u00e9reusement d’origan sauvage et d’une pinc\u00e9e de sel.<\/li>\n\n\n\n
- L\u2019Onction :<\/strong> Arrosez d’un tr\u00e8s g\u00e9n\u00e9reux filet d’huile d’olive de caract\u00e8re. L’huile va se m\u00ealer \u00e0 l’eau et au jus de tomate au c\u0153ur de la mie. Laissez reposer 2 minutes avant de d\u00e9guster \u00e0 la fourchette ou directement avec les mains.<\/li>\n<\/ol>\n\n\n\n
\ud83c\udf77 Les Accompagnements et le Tango des Verres<\/h2>\n\n\n\n
Les Taralli et les Bastoncini d\u00e9testent la solitude. Ce sont les liants sociaux de la table italienne.<\/p>\n\n\n\n
Sur la planche d’ap\u00e9ro :<\/h3>\n\n\n\n
Disposez vos Tarallini au s\u00e9same, au curcuma ou \u00e0 la mortadelle<\/strong> aux c\u00f4t\u00e9s de vos bocaux de l\u00e9gumes du soleil : les Artichauts Gran Duchessa<\/strong> et les Olives Bella di Cerignola<\/strong>. Le charnu juteux de l’olive r\u00e9pond au croquant sec du tarallo. C’est l’\u00e9quilibre parfait des textures.<\/p>\n\n\n\nLe Vin (Vino) :<\/h3>\n\n\n\n\n- Pour les Taralli classiques, fenouil, s\u00e9same ou patate-romarin :<\/strong> Cap sur la fra\u00eecheur imm\u00e9diate. Le Prosecco Superiore Mionetto Valdobbiadene<\/strong> ou La Pozzacchera Bianco du Conte Spagnoletti<\/strong> couperont le c\u00f4t\u00e9 sec du biscuit gr\u00e2ce \u00e0 leur acidit\u00e9 et leur min\u00e9ralit\u00e9 vive.<\/li>\n\n\n\n
- Pour les Taralli de caract\u00e8re (Paprika, Calzone, Mortadelle) :<\/strong> Ces versions ayant des ar\u00f4mes plus \u00e9pic\u00e9s et complexes, elles s’accordent magnifiquement avec le fruit\u00e9 m\u00fbr d’un vin ros\u00e9 de structure comme Il Favonio Murgia Rosato<\/strong> ou un rouge l\u00e9ger et gourmand comme le Torre del Falco Nero di Troia<\/strong>. Les tanins fins du vin s’harmonisent avec la richesse de la semoule cuite au feu de bois.<\/li>\n<\/ul>\n\n\n\n
\n![\"\"](\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/bastoncini-al-sesamo-250g-panificio-san-francesco.webp?resize=540%2C540&ssl=1\")
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Onze douceurs sal\u00e9es, un seul refrain : Rosa rosa rosam\u2026 et le Mezzogiorno qui croustille.<\/p>\n\n\n\n
Tarallo, Taralli, Tarallini\u2026 un sujet \u00e0 perdre son latin<\/strong><\/h1>\n\n\n\n\nTarallus, Taralli, Tarallini…<\/em><\/p>\n\n\n\nFrisella, Frisellae, Frisellas…<\/em><\/p>\n<\/blockquote>\n\n\n\n\u00c0 en perdre son latin, en effet ! Si Jacques Brel faisait \u00e2nonner la premi\u00e8re d\u00e9clinaison aux Jules et aux Prosper sous l’\u0153il s\u00e9v\u00e8re des bons p\u00e8res, les t\u00eates blondes du Mezzogiorno<\/em>, elles, apprennent une tout autre rengaine. C’est la grammaire du croustillant, le tango des boulangeries artisanales d’Andria et de la province de Bari.<\/p>\n\n\n\nDerri\u00e8re ce vocabulaire qui semble chanter une messe pa\u00efenne de l’ap\u00e9ritif se cachent des nuances g\u00e9om\u00e9triques et des techniques de cuisson bien pr\u00e9cises. Ne pas faire la diff\u00e9rence entre un Tarallo<\/em>, un Tarallino<\/em> ou une Frisella<\/em>, voil\u00e0 le vrai sacril\u00e8ge dont il faut sortir malin !<\/p>\n\n\n\nSortez vos cahiers, voici la le\u00e7on d’histoire, de culture et de gourmandise du potager c\u00e9r\u00e9alier des Pouilles.<\/p>\n\n\n\n
\ud83d\udcdc La Grammaire du Boulanger : D\u00e9clinaison des Formes<\/h2>\n\n\n\n
Pour ne plus m\u00e9langer vos pinceaux \u00e0 l’heure de l’ap\u00e9ro, voici comment se d\u00e9cline cette grande famille de biscuits de bl\u00e9 dur :<\/p>\n\n\n\n
\n- Tarallo (singulier) \/ Taralli (pluriel) :<\/strong> C’est le grand format traditionnel. Un anneau de p\u00e2te de la taille d’une petite couronne, parfait pour \u00eatre bris\u00e9 en morceaux ou croqu\u00e9 \u00e0 pleines dents.<\/li>\n\n\n\n
- Tarallini (pluriel) :<\/strong> Le suffixe -ini<\/em> dit tout. Ce sont les versions miniatures, les \u00ab\u00a0petits\u00a0\u00bb taralli. Calibr\u00e9s en une seule bouch\u00e9e, ils sont devenus les rois incontestables des comptoirs de bar et des ap\u00e9ritifs nomades.<\/li>\n\n\n\n
- Friselle (ou Friselline) :<\/strong> Un autre monde. C’est un pain de bl\u00e9 dur en forme de couronne, qui a la particularit\u00e9 unique d’\u00eatre coup\u00e9 en deux horizontalement \u00e0 mi-cuisson avec un fil de fer, puis r\u00e9enfourn\u00e9. Cela cr\u00e9e une face sup\u00e9rieure ultra-poreuse et rocheuse, faite pour absorber les liquides.<\/li>\n\n\n\n
- Bastoncini :<\/strong> Litt\u00e9ralement les \u00ab\u00a0petits b\u00e2tons\u00a0\u00bb. La p\u00e2te reste la m\u00eame que celle des taralli, mais au lieu d’\u00eatre referm\u00e9e en anneau, elle est \u00e9tir\u00e9e en de longs b\u00e2tonnets rectilignes, \u00e9l\u00e9gants et craquants.<\/li>\n<\/ul>\n\n\n\n
\ud83d\udd2c Les Secrets de Fabrication : Le Rituel des \u00ab\u00a0Scaldati\u00a0\u00bb<\/h2>\n\n\n\n
Le secret de la texture si particuli\u00e8re des authentiques taralli des Pouilles tient en un mot : la double cuisson<\/strong>. On les appelle les Taralli Scaldati<\/em> (\u00e9chaud\u00e9s).<\/p>\n\n\n\nAvant d’\u00eatre dor\u00e9s au four (parfois au four \u00e0 bois comme pour les cr\u00e9ations de votre s\u00e9lection), les anneaux de p\u00e2te crue sont plong\u00e9s dans un chaudron d’eau bouillante. D\u00e8s qu’ils remontent \u00e0 la surface, ils sont r\u00e9cup\u00e9r\u00e9s, \u00e9goutt\u00e9s, puis enfourn\u00e9s.<\/p>\n\n\n\n
Ce choc thermique g\u00e9latinise l’amidon du bl\u00e9 dur. C’est gr\u00e2ce \u00e0 ce rituel immuable que le tarallo n’est pas simplement dur ou sec : il est friable, croustillant et fond sous la langue<\/strong> sans jamais faire de miettes.<\/p>\n\n\n\n\ud83d\udd0d Voyage au C\u0153ur de votre S\u00e9lection de Caract\u00e8re<\/h2>\n\n\n\n
Votre cave de douceurs sal\u00e9es met \u00e0 l’honneur les artisans d’Andria et du Panificio San Francesco, ma\u00eetres du feu et de la semoule.<\/p>\n\n\n\n
1. Les Initiateurs et Classiques de l’Ap\u00e9ro<\/h3>\n\n\n\n\n- Tarallini Scaldati Traditionnels d\u2019Andria (200g) :<\/strong> L’authentique, l’incontournable. Un go\u00fbt pur de bl\u00e9 dur et d’huile d’olive, rehauss\u00e9 par une pointe de vin blanc sec dans la p\u00e2te.<\/li>\n\n\n\n
- Taralli Scaldati au Fenouil et S\u00e9same (250g) :<\/strong> L’accord historique des Pouilles. Les graines de fenouil sauvage apportent une note anis\u00e9e et rafra\u00eechissante qui coupe le c\u00f4t\u00e9 rassasiant du bl\u00e9.<\/li>\n\n\n\n
- Bastoncini Artisanaux au S\u00e9same (250g) :<\/strong> La version en b\u00e2tonnets. Enrob\u00e9s de graines de s\u00e9same qui torr\u00e9fient \u00e0 la cuisson, ils apportent un go\u00fbt de noisette grill\u00e9e irr\u00e9sistible.<\/li>\n<\/ul>\n\n\n\n
2. Les Cr\u00e9ations Audacieuses au Four \u00e0 Bois (250g)<\/h3>\n\n\n\n\n- Au Curcuma Frais :<\/strong> Une robe d’un jaune d’or \u00e9clatant et des notes chaleureuses, l\u00e9g\u00e8rement terreuses et poivr\u00e9es, magnifi\u00e9es par le go\u00fbt de fum\u00e9 du bois.<\/li>\n\n\n\n
- Patate & Romarin :<\/strong> L’accord iconique des r\u00f4tis du dimanche en Italie. La pomme de terre apporte de la rondeur en bouche tandis que le romarin lib\u00e8re ses huiles essentielles sous la chaleur de la vo\u00fbte du four.<\/li>\n\n\n\n
- Au Paprika :<\/strong> Pour les amateurs de sensations relev\u00e9es, une touche fum\u00e9e et l\u00e9g\u00e8rement sucr\u00e9e qui donne une couleur braise aux anneaux.<\/li>\n\n\n\n
- Go\u00fbt Mortadelle :<\/strong> Un hommage canaille au produit phare de la charcuterie italienne. On y retrouve le parfum gourmand et \u00e9pic\u00e9 de la mortadelle au milieu du croquant du biscuit.<\/li>\n<\/ul>\n\n\n\n
3. Les Inclassables Mythiques<\/h3>\n\n\n\n\n- Taralli Artisanaux \u00ab\u00a0Al Calzone\u00a0\u00bb (Oignons & Raisins secs) :<\/strong> Une prouesse boulang\u00e8re. L’artisan int\u00e8gre directement dans la p\u00e2te les marqueurs du c\u00e9l\u00e8bre Calzone di Cipolla<\/em> des Pouilles. Le contraste entre le sucre du raisin sec et la douceur de l’oignon confit est une merveille absolue.<\/li>\n\n\n\n
- Taralli Artisanaux aux Graines de Tournesol (Panificio San Francesco – 250g) :<\/strong> Une alternative ultra-gourmande o\u00f9 les graines de tournesol incrust\u00e9es apportent un surcro\u00eet de m\u00e2che et de croquant rustique.<\/li>\n\n\n\n
- Friselle Traditionnelles des Pouilles (400g) :<\/strong> Le pain de voyage des anciens marins. Sec comme de la pierre \u00e0 l’\u00e9tat brut, il demande \u00e0 \u00eatre baptis\u00e9 par l’eau pour r\u00e9v\u00e9ler sa magie.<\/li>\n<\/ul>\n\n\n\n
\ud83c\udf73 La Recette Rituelle : La \u00ab\u00a0Frisedda\u00a0\u00bb Salentina de l’\u00c9t\u00e9<\/em><\/h2>\n\n\n\nLa Frisella ne se mange jamais s\u00e8che. C’est le plat de r\u00e9sistance le plus rafra\u00eechissant, le plus rapide et le plus po\u00e9tique du Sud de l’Italie. Un repas de paysan devenu une ic\u00f4ne de la gastronomie.<\/p>\n\n\n\n
\ud83d\uded2 Ingr\u00e9dients :<\/h3>\n\n\n\n\n- 2 Friselle Traditionnelles des Pouilles (400g)<\/strong><\/li>\n\n\n\n
- 4 Tomates m\u00fbres et juteuses (de type grappe ou coulis)<\/li>\n\n\n\n
- Quelques C\u00e2pres de Racale au sel<\/strong> (rinc\u00e9es)<\/li>\n\n\n\n
- Un filet d’Huile d’olive extra-vierge Bio Giancarlo Ceci<\/strong><\/li>\n\n\n\n
- Origan sauvage, sel marin, et \u00e9ventuellement quelques feuilles de basilic frais ou des lani\u00e8res d’aubergines de la nonna.<\/li>\n<\/ul>\n\n\n\n
\ud83d\udc69\u200d\ud83c\udf73 Pr\u00e9paration (Le geste technique) :<\/h3>\n\n\n\n\n- Le Bapt\u00eame (Spunzaturs<\/em>) :<\/strong> Prenez la Frisella et plongez-la dans un bol d’eau froide (les anciens marins la plongeaient directement dans l’eau de mer). Le temps d’immersion est un art : entre 3 et 5 secondes<\/strong> selon que vous l’aimez encore un peu croquante au c\u0153ur ou compl\u00e8tement tendre. Elle doit absorber l’eau sans s’effondrer.<\/li>\n\n\n\n
- D\u00e9posez la Frisella mouill\u00e9e sur une assiette plate, la face rocheuse et poreuse vers le haut.<\/li>\n\n\n\n
- L\u2019\u00c9crasement :<\/strong> Prenez une demi-tomate et frottez-la vigoureusement contre la surface rugueuse de la Frisella. La chair et les graines doivent s’incruster dans les anfractuosit\u00e9s du pain, et le jus de la tomate va finir d’assouplir le bl\u00e9.<\/li>\n\n\n\n
- Coupez le reste des tomates en petits d\u00e9s et d\u00e9posez-les par-dessus.<\/li>\n\n\n\n
- Ajoutez les c\u00e2pres, saupoudrez g\u00e9n\u00e9reusement d’origan sauvage et d’une pinc\u00e9e de sel.<\/li>\n\n\n\n
- L\u2019Onction :<\/strong> Arrosez d’un tr\u00e8s g\u00e9n\u00e9reux filet d’huile d’olive de caract\u00e8re. L’huile va se m\u00ealer \u00e0 l’eau et au jus de tomate au c\u0153ur de la mie. Laissez reposer 2 minutes avant de d\u00e9guster \u00e0 la fourchette ou directement avec les mains.<\/li>\n<\/ol>\n\n\n\n
\ud83c\udf77 Les Accompagnements et le Tango des Verres<\/h2>\n\n\n\n
Les Taralli et les Bastoncini d\u00e9testent la solitude. Ce sont les liants sociaux de la table italienne.<\/p>\n\n\n\n
Sur la planche d’ap\u00e9ro :<\/h3>\n\n\n\n
Disposez vos Tarallini au s\u00e9same, au curcuma ou \u00e0 la mortadelle<\/strong> aux c\u00f4t\u00e9s de vos bocaux de l\u00e9gumes du soleil : les Artichauts Gran Duchessa<\/strong> et les Olives Bella di Cerignola<\/strong>. Le charnu juteux de l’olive r\u00e9pond au croquant sec du tarallo. C’est l’\u00e9quilibre parfait des textures.<\/p>\n\n\n\nLe Vin (Vino) :<\/h3>\n\n\n\n\n- Pour les Taralli classiques, fenouil, s\u00e9same ou patate-romarin :<\/strong> Cap sur la fra\u00eecheur imm\u00e9diate. Le Prosecco Superiore Mionetto Valdobbiadene<\/strong> ou La Pozzacchera Bianco du Conte Spagnoletti<\/strong> couperont le c\u00f4t\u00e9 sec du biscuit gr\u00e2ce \u00e0 leur acidit\u00e9 et leur min\u00e9ralit\u00e9 vive.<\/li>\n\n\n\n
- Pour les Taralli de caract\u00e8re (Paprika, Calzone, Mortadelle) :<\/strong> Ces versions ayant des ar\u00f4mes plus \u00e9pic\u00e9s et complexes, elles s’accordent magnifiquement avec le fruit\u00e9 m\u00fbr d’un vin ros\u00e9 de structure comme Il Favonio Murgia Rosato<\/strong> ou un rouge l\u00e9ger et gourmand comme le Torre del Falco Nero di Troia<\/strong>. Les tanins fins du vin s’harmonisent avec la richesse de la semoule cuite au feu de bois.<\/li>\n<\/ul>\n\n\n\n
\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"Tarallo, Taralli, Tarallini, Friselle, Bastoncini : 11 douceurs croustillantes des Pouilles. Tradition, four \u00e0 bois et po\u00e9sie latine.<\/p>\n","protected":false},"author":1,"featured_media":9143,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Taralli, tarallini, friselle, bastoncini\u2026 11 douceurs croustillantes des Pouilles. Tradition, four \u00e0 bois et po\u00e9sie latine. #taralli #pouilles #aperitivo #mezzogiorno #italie","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1,6756,6905,7143,7144,7145],"tags":[7245,7241,2284,7244,7242,7240,7243],"class_list":["post-9138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-emg","category-cuisine-calabraise","category-cuisine-des-pouilles","category-la-cuisine-napolitaine","category-la-cuisine-sicilienne","category--la-cuisine-italienne","tag-aperitif-italien","tag-bastoncini-sesame","tag-esprit-mezzogiorno","tag-friselle-puglia","tag-taralli-four-a-bois","tag-taralli-pouilles","tag-tarallini-andria"],"blocksy_meta":[],"yoast_head":"\n
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Tarallus, Taralli, Tarallini…<\/em><\/p>\n\n\n\n Frisella, Frisellae, Frisellas…<\/em><\/p>\n<\/blockquote>\n\n\n\n \u00c0 en perdre son latin, en effet ! Si Jacques Brel faisait \u00e2nonner la premi\u00e8re d\u00e9clinaison aux Jules et aux Prosper sous l’\u0153il s\u00e9v\u00e8re des bons p\u00e8res, les t\u00eates blondes du Mezzogiorno<\/em>, elles, apprennent une tout autre rengaine. C’est la grammaire du croustillant, le tango des boulangeries artisanales d’Andria et de la province de Bari.<\/p>\n\n\n\n Derri\u00e8re ce vocabulaire qui semble chanter une messe pa\u00efenne de l’ap\u00e9ritif se cachent des nuances g\u00e9om\u00e9triques et des techniques de cuisson bien pr\u00e9cises. Ne pas faire la diff\u00e9rence entre un Tarallo<\/em>, un Tarallino<\/em> ou une Frisella<\/em>, voil\u00e0 le vrai sacril\u00e8ge dont il faut sortir malin !<\/p>\n\n\n\n Sortez vos cahiers, voici la le\u00e7on d’histoire, de culture et de gourmandise du potager c\u00e9r\u00e9alier des Pouilles.<\/p>\n\n\n\n Pour ne plus m\u00e9langer vos pinceaux \u00e0 l’heure de l’ap\u00e9ro, voici comment se d\u00e9cline cette grande famille de biscuits de bl\u00e9 dur :<\/p>\n\n\n\n Le secret de la texture si particuli\u00e8re des authentiques taralli des Pouilles tient en un mot : la double cuisson<\/strong>. On les appelle les Taralli Scaldati<\/em> (\u00e9chaud\u00e9s).<\/p>\n\n\n\n Avant d’\u00eatre dor\u00e9s au four (parfois au four \u00e0 bois comme pour les cr\u00e9ations de votre s\u00e9lection), les anneaux de p\u00e2te crue sont plong\u00e9s dans un chaudron d’eau bouillante. D\u00e8s qu’ils remontent \u00e0 la surface, ils sont r\u00e9cup\u00e9r\u00e9s, \u00e9goutt\u00e9s, puis enfourn\u00e9s.<\/p>\n\n\n\n Ce choc thermique g\u00e9latinise l’amidon du bl\u00e9 dur. C’est gr\u00e2ce \u00e0 ce rituel immuable que le tarallo n’est pas simplement dur ou sec : il est friable, croustillant et fond sous la langue<\/strong> sans jamais faire de miettes.<\/p>\n\n\n\n Votre cave de douceurs sal\u00e9es met \u00e0 l’honneur les artisans d’Andria et du Panificio San Francesco, ma\u00eetres du feu et de la semoule.<\/p>\n\n\n\n La Frisella ne se mange jamais s\u00e8che. C’est le plat de r\u00e9sistance le plus rafra\u00eechissant, le plus rapide et le plus po\u00e9tique du Sud de l’Italie. Un repas de paysan devenu une ic\u00f4ne de la gastronomie.<\/p>\n\n\n\n Les Taralli et les Bastoncini d\u00e9testent la solitude. Ce sont les liants sociaux de la table italienne.<\/p>\n\n\n\n Disposez vos Tarallini au s\u00e9same, au curcuma ou \u00e0 la mortadelle<\/strong> aux c\u00f4t\u00e9s de vos bocaux de l\u00e9gumes du soleil : les Artichauts Gran Duchessa<\/strong> et les Olives Bella di Cerignola<\/strong>. Le charnu juteux de l’olive r\u00e9pond au croquant sec du tarallo. C’est l’\u00e9quilibre parfait des textures.<\/p>\n\n\n\n Tarallo, Taralli, Tarallini, Friselle, Bastoncini : 11 douceurs croustillantes des Pouilles. Tradition, four \u00e0 bois et po\u00e9sie latine.<\/p>\n","protected":false},"author":1,"featured_media":9143,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Taralli, tarallini, friselle, bastoncini\u2026 11 douceurs croustillantes des Pouilles. Tradition, four \u00e0 bois et po\u00e9sie latine. #taralli #pouilles #aperitivo #mezzogiorno #italie","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1,6756,6905,7143,7144,7145],"tags":[7245,7241,2284,7244,7242,7240,7243],"class_list":["post-9138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-emg","category-cuisine-calabraise","category-cuisine-des-pouilles","category-la-cuisine-napolitaine","category-la-cuisine-sicilienne","category--la-cuisine-italienne","tag-aperitif-italien","tag-bastoncini-sesame","tag-esprit-mezzogiorno","tag-friselle-puglia","tag-taralli-four-a-bois","tag-taralli-pouilles","tag-tarallini-andria"],"blocksy_meta":[],"yoast_head":"\n\ud83d\udcdc La Grammaire du Boulanger : D\u00e9clinaison des Formes<\/h2>\n\n\n\n
\n
\ud83d\udd2c Les Secrets de Fabrication : Le Rituel des \u00ab\u00a0Scaldati\u00a0\u00bb<\/h2>\n\n\n\n
\ud83d\udd0d Voyage au C\u0153ur de votre S\u00e9lection de Caract\u00e8re<\/h2>\n\n\n\n
1. Les Initiateurs et Classiques de l’Ap\u00e9ro<\/h3>\n\n\n\n
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2. Les Cr\u00e9ations Audacieuses au Four \u00e0 Bois (250g)<\/h3>\n\n\n\n
\n
3. Les Inclassables Mythiques<\/h3>\n\n\n\n
\n
\ud83c\udf73 La Recette Rituelle : La \u00ab\u00a0Frisedda\u00a0\u00bb Salentina de l’\u00c9t\u00e9<\/em><\/h2>\n\n\n\n
\ud83d\uded2 Ingr\u00e9dients :<\/h3>\n\n\n\n
\n
\ud83d\udc69\u200d\ud83c\udf73 Pr\u00e9paration (Le geste technique) :<\/h3>\n\n\n\n
\n
\ud83c\udf77 Les Accompagnements et le Tango des Verres<\/h2>\n\n\n\n
Sur la planche d’ap\u00e9ro :<\/h3>\n\n\n\n
Le Vin (Vino) :<\/h3>\n\n\n\n
\n
<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"