Taralli are one of the most appreciated and well-known products of the Pugliese tradition.

'Scaldatelli' comes from the double cooking preparation method where the raw taralli dough is first boiled in water and then baked, with the Italian verb 'scaldare' meaning 'to heat up' or 'to scald'. This process gives them their characteristic crispy texture. 
 
This version also contains black olives mixed within the dough. Perfectly paired with vegetables in oil and salami for a rustic Italian appetiser.