Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photo: Italian Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images

Italian Biscuits Biography
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Organic biscuits, small tarts, shortbread, snacks and muffins are prepared in artisan way by Quality Bio's staff.

With more 100 references, the homemade preparation makes the product unique, and let to satisfy customers' specific demands.

Family-size packages are available as well as single portion packagings for canteens. In the Bio-gourmet range of products you can find elegant cardboards packagings.
Typical cakes of the tradition Art of Italy

They are prepared following gourmand and healthy recipes, created with ingredients 100% from organic farming, cultivated without chemical substances, pesticides and weed killers, respecting environment and biodiversity. We are suggesting to you first class Italian traditional bakery goods; the best present to offer even to the hardest people to please, and suitable for anybody that cares both for health and for taste and goodness.

CANESTRELLI are traditional Italian biscuits, shaped like daisies and with the delicate and delicious taste of hazelnuts. COOKIES are tasty plain chocolate chip biscuits that provide a healthy snack without compromising on taste. CANTUCCI, an ancient Tuscan delicacy, are prepared with organic flour, eggs, sugar and almonds.
The packaging is very clean and attractive, easily recognizable and with a picture and position of the products widely studied. The handle makes them perfect for gifts.
Snacks and sandwich biscuits

Sandwich biscuits with cream, prepared with different flours as wheat, kamut ® and spelt.

In the Bio-gourmet range of products we find Biskì prepared with kamut® or spelt flour and sweetened with rice syrup, unique in the world; Smeraldini, with Matcha Tea cream and kamut® flour, original and healthy buiscuit for eveyone; Orolatte, with donkey milk cream and spelt flour for a very tasty and unforgettable experience!

Smeraldini - With Matcha Tea cream: the Matcha Tea is an important Japanese tea belonging to the highest green tea quality selection. It keeps its original characteristics being not fermented: it has the highest amount of antioxidants known so far, it contains lots of vitamins, minerals and fibers and is also rich in amino acids. Joint to the kamut® flour, a very energetic cereal rich in proteins (17%), selenium, zinc, magnesium and in E vitamin –important properties against degenerative desease- it offers a very original and healthy buiscuit for eveyone!
Orolatte - With donkey milk cream: donkey milk was precious also to the ancients, modern studies have shown it is the first food similar in characteristics to the human milk and it is actually sold as a substitute of it. Recommended to all for its high Digestibility and joint to the spelt flour (the Ancient Romans' cereal), rich in fibers and minerals and poor in fats, donkey milk cream will offer you a very tasty and unforgettable experience!
When traveling through Puglia, the “heel of the boot” of Italy, food is everywhere. Beneath majestic olive trees, there are fields of red earth planted with vegetables, and the night air smells like celery. Long expanses of wheat fields produce the local flour used in excellent crusty bread, and then there are the raucous fish markets, teeming with wriggling sea creatures. And we haven’t begun to get to the exquisitely creamy burrata cheese, the oh-so-sweet tomatoes, or the heady Primitivo wine, thus named because it describes your ability to make a sentence after a few glasses.

On one occasion, while traveling through Puglia with friends, we stopped in a bar inaperitivo of wine & taralli Martina Franca to have an aperitivo, and the waiter asked if we wanted stuzzichini - appetizer snacks – with our drinks. When we said yes, out came bowls of soft bocconcini of mozzarella, plump green olives, oven-baked black olives flecked with hot pepper, bits of salami, tiny one-bite pizzette, pickled lampascioni, sun-dried tomatoes, and crunchy taralli, spiced with fennel seeds and black pepper.

In other words, a meal for most people. When we commented to the waiter about how this could suffice as dinner, he laughed and said, “Only if you aren’t pugliese.” And so, wanting to fit in with the locals, we headed off to dinner. We found more taralli in the breadbasket at dinner, and they became our addiction during the trip.

Learning to make taralli will just be one of the many things we’ll be doing on our Pleasures of Puglia culinary tour, but since that is months away, I decided to make a batch at home. You’ll find my complete taralli recipe at the end of this post, but here are the basics:

Taralli are quite simple to make, with an unleavened dough of flour, salt, extra-virgin olive oil, and white wine. You can leave the dough plain or spice it with fennel seeds or cracked black pepper.

dough for Taralli from Puglia

Take walnut-sized pieces of dough and shape into thin ropes about 5 inches (10 cm) long, then bring the ends together to form a ring. It’s okay if they look like a teardrop.

Taralli dough recipe

Next, the rings are briefly cooked in a pot of boiling water until they float to the dough for taralli in ring shapesurface, then removed with a slotted spoon and left to cool and dry on a clean cloth.

Place the taralli on a cookie sheet lined with parchment paper and bake until the taralli are golden brown. Cool on a rack and serve with an aperitivo – drink the rest of that white wine you used to make the dough – or fill a breadbasket and serve at dinner.

Read more about what we’ll be doing on our Pleasures of Puglia tour.

Italian Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images