"Everything is ended to tarallucci and wine", that is everything is ended well and every discussion is resolved with a nothing of fact. It is symbolic that really the set has become them the protagonists of such a friendly motto. These buns done to have eaten in the street, are tightly tied to the parties, and they gather in if the characteristic elements of the agricultural landscape pugliese: wheat, oil and wine. In salty version I mix him it asks for flour, oil, white wine with seeds of fennel and at times the pepper; the sweet type foresees sugar and eggs instead, more a simple icing. The name tarallo of uncertain origin, it probably refers to the round form of these sweets, that they prepare above all traditionally him for Easter. Among the endless variations we would like citharas one winter version: him "Eyes of Saint Lucy" done for honoring the party of the holy one, and the black taralli realized with wine and toasted almonds. From where the word is born taralli, it is not known with certainty. For which the hypotheses are wasted: there is who says from the Latin "torrère" (to toast), and who from French "toral" (drier). Making reference to its roundish form, someone thinks that the set you derive it instead from the italic one "tar" (to wind), or from the ancient French "danal", (pain rond, round bread). The most reliable thesis wants besides that you tarallo comes down from the Greek etimo "daratos", "risen of bread". If it is not clear from what etimo is born the tarallo, it is known instead where it grows: under a cloth that it favors the lievitazione of it. And above all it is known when the tarallo has spread, and because. With the term "tarallini" he intends the variety instead pugliese. The tarallino pugliese has spread in Italy (and to the foreign countries) before that Neapolitan. Already to the aspect, it appears very different from its Neapolitan cousin: smaller, smooth, of smaller caliber, it is done with oil of olive, and it doesn't have the almonds. Seeds of finocchietto are often added you of peperoncino. The tarallino pugliese is probably born from the "daratos" Greek: from that "risen of bread" Greek from which the originates also tarallo Neapolitan. Then however it has taken a different road, thanks to the oil of the Tavoliere of the Puglies that has become ingredient of it fundamental. The tarallini pugliesi has always been small as now. It reduced dimensions, in partnership to a lower part caloric power (they don't contain lard!), they have made them proper as appetizer and as accompaniment to the appetizers. it must be remembered that, for irony of the fate, Italy, that up to not a lot of years ago it starved, it is currently world leader in the consumption of the appetizers. This type of drink is commonly combined to the snackses: salatini, peanuts, and exactly tarallini pugliesi. Small, light, and therefore proper for the purpose. The export of the tarallino pugliese, consolidated by now, it is born really from this employment. Its production is not particularly complicated: missing of the "interlacement" the pasta's manual, the tarallino pugliese doesn't need a sophisticated handicraft workmanship. From when it is said, it doesn't surprise but the tarallino pugliese, consumed as (and with its) appetizer, has "open" the road to the production of the Neapolitan tarallo of reduced dimensions, desirous to insert it in this greedy band of market. Over that in the feeding, the taralli also find them space in the language. Unequivocally Neapolitan it is the way of saying: "If you tirassen' na sport and set its, nun fell from there one 'nterra." Translation: if they launched you a basket of taralli them, not some would fall from there to the ground.