Italy: the country of salty snacks
The Italian culinary tradition is rich in salty snacks that are appreciated not only at the national level but also in the rest of the world. Typically Italian snacks have become almost a symbol of the regions where they are produced, for example, the Puglia or Neapolitan taralli and the Piedmontese grissini. These are traditional, healthy and tasty products that can be eaten alone or as an accompaniment to other dishes such as salami and cheese of various kinds.
The taralli are characterized by the typical donut shape, they have crispy edges outside and friable internally and are available in many tastes and sizes. Taralli are traditionally produced in Puglia, Campania, Calabria, Basilicata and Sicily and for this reason they have been included in (P.A.T) traditional Italian agro-food products. However, the fame of this product is so great that by now the taralli are also produced at industrial level. In addition to classic varieties of olive oil, chili pepper, and fennel seeds, today it is possible to find them in other less conventional tastes such as pizza flavor.
Similarly to taralli, also the breadcrumbs which are typical of northern Italy, have been very successful and, although they traditionally come from Piedmont, are now industrially manufactured by the largest domestic manufacturers. In this case too, a wide variety of breadsticks are available on the market, which differ in taste, but also in size, such as the innovative monoporation that is shorter and double than the classic long and thin grissini. Whether it is a taralli, breadsticks or other Italian snacks it is always good to choose handmade products made with high quality raw materials.