Known as a product eaten by peasants, who used to eat it when they were away from home tending their fields, or in front of the fireplace with a glass of wine.
Inevitable on Apulian tables, taralli pugliesi or scaldatelli pugliesi are an excellent aperitif, perhaps accompanied by a glass of red wine, or a snack for a tasty break at the office. They are also very popular with cured meats and cheeses.