Whole Rye Flour and White Wine Taralli / Taralli alla segale rotta e vino bianco

It has been quite a while since I last posted a recipe to use up sourdough leftovers, but once more my leftover jar lay in the fridge almost filled to the brim. What to do? Yes, we all do love bread thins, breadsticks and fritters but I wanted to bake something new. In the end inspiration came to me in guise of a tarallo. I still remember discovering taralli during the first year of Art School in Varese.

Maroggia’s Mill Cookbook: Merlot flavoured Ticinese Taralli with polenta breading / Il ricettario del Mulino di Maroggia: Taralli Ticinesi al Merlot con panatura di polenta

I already mentioned Maroggia’s Mill and the high quality of its Farina Nostrana flour in my post for my Autumn Flower’s recipe, a sweet brioche with pumpkin and chestnuts cream, and I expressed the good intention of making an extra effort in the selection of flours that I use for my experiments in the kitchen. Said and done.