They are a typical Apulian specialty whose basic dough is made up of flour, oil, salt, without Palm Oil and without Yeast!

There are many forms and varieties on the market, as these are prepared in different regions of southern Italy such as Puglia, Campania and Calabria and in each of them are cooked differently.

Weight: 250g

Ingredients: “00” type WHEAT flour, multi-grain flour [“0” soft WHEAT flour, “2” type RYE flour, burnt WHEAT flour, BARLEY flour, OAT flour, natural WHEAT flour flour, ” 0 “powder, flour treatment agents: (ascorbic acid, amylase)] 31%, white wine, olive oil, extra-virgin olive oil 6%, sunflower seeds, pumpkin seeds, linseed, sesame seeds, salt.