Inside a Pugliese Tarallificio
- Taralli con lo zucchero
- Preparing Scaldatelli
- Boiling and Baking Scaldatelli
So last time I told you that the scaldatelli weren’t ready for the oven yet. That’s because they need to get boiled first! The scaldatelli are loaded onto racks and dipped into boiling water for a few minutes.
After being removed from the water, they are set in wooden trays and set to dry out. These are set by one of the doorways of the tarallificio. Sometimes when I walk by randomly I see this cart through the drapes and I know that there will be some fresh scaldatelli in a few hours!
Here’s a close-up of the scaldatelli after being boiled.
After drying out enough, they are laid onto baking trays, and then the trays are slid into a mobile rack holder (ok, this is my scientific baking term) which is moved directly into the oven and the tower of racks is rotated by the oven during baking.
Fresh, golden scaldatelli fresh out of the oven.
Before we leave the tarallificio, I’m going to share a local specialty with you! A domani!
This has been a great tour! I love to see how things are made (especially food)
I agree with Erin. :)
Ditto…
This is so awesome, so delicious! I am drooling now!
Oh Mah Gawd, these look good!
I saw you over at Pioneer Woman and I threw in my two cents over there but wanted to come here and tell you that you can use lard (pork fat)in the chocolate curls. It actually “holds up” better than shortening.
Have a great day!
Oh wow…. that’s so cool…. wish I could taste one. Bet they smelt great!
I just found your site today and found it very interesting…will be back to check out some more of your “stuff.”
Wow, this is so cool, Sara! Thanks for sharing!