Place of Origin
Scaldatelli are a Traditional Agricultural Food Product (PAT) of Puglia, in particular of the towns of Manfredonia and Cerignola, in province of Foggia.
Scaldatelli are taralli made with flour, extra virgin olive oil, wine and fennel seeds. They are bigger compared to the regular taralli and have an elongated shape.
Scaldatelli are prepared mixng flour with olive oil, fennel seeds, water and salt. Some recipes can also include chilli, black pepper or black olives.
Once all the ingredients are mixed together the dough should be kneaded well and then cut in pieces. These are then elongated to make strings that will be used to create Scadatelli by joining the ends of the strings.
When ready they are boiled in some lightly salted water until they float.
Later they will need to be cooked in the oven for 30 minutes until they take on a golden colour.
Scaldatelli can be eaten as appetizer or as a light snack.