Provena · Producer
Nato Tondo
10 linesHandmade, with extra virgin olive oilCases of 16 × 250 gPuglia
One shipment, 12 working days
from cleared payment
The producer
Round by name and by nature — and older than it looks. The tarallo has been recognisable across Italy since the fifteenth century, and in Puglia it was never really a snack: it sits on the counter, it comes out with the aperitivo, it stands in for bread.
Nato Tondo is a young company that took that habit seriously. The point was never to modernise the tarallo, but to protect what makes one true. Every element of the tradition stayed; better tools came in only where a tool helps the hands rather than replacing them. The taralli are still shaped by hand, one at a time, and baked with the method handed down in the Puglia ovens.
The dough is 100% Italian wheat and extra virgin olive oil — not a seed oil, which is one of the things that separates these from most of the category. The recipe is the house's own and stays that way. What it buys you is the only thing a tarallo is finally judged on: it breaks clean, and it keeps its snap.
Ten lines. The classic and the fennel first — the two every Puglia table knows — then the flavoured ones that turn a staple into a range: chilli, cacio e pepe, pizzaiola, onion, onion and raisin, potato and rosemary, sun-dried tomato, grains.
Nato Tondo is a young company that took that habit seriously. The point was never to modernise the tarallo, but to protect what makes one true. Every element of the tradition stayed; better tools came in only where a tool helps the hands rather than replacing them. The taralli are still shaped by hand, one at a time, and baked with the method handed down in the Puglia ovens.
The dough is 100% Italian wheat and extra virgin olive oil — not a seed oil, which is one of the things that separates these from most of the category. The recipe is the house's own and stays that way. What it buys you is the only thing a tarallo is finally judged on: it breaks clean, and it keeps its snap.
Ten lines. The classic and the fennel first — the two every Puglia table knows — then the flavoured ones that turn a staple into a range: chilli, cacio e pepe, pizzaiola, onion, onion and raisin, potato and rosemary, sun-dried tomato, grains.
The Puglia tarallo, round by name and by nature. Ten lines across classics and flavoured variants — oven-crisp, sized for the counter and the aperitivo.
Every line is ordered by the case. Prices reserved for approved buyers, VAT excluded.
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The opening assortment
A short list to open the account with — the lines that carry the range.
