Taralli biscuits are a typical Apulian specialty. They are either ring-shaped or knotted, and still completely “handmade” with selected flours, the finest extra-virgin olive oil and white wine. The “heating” process, namely dunking in boiling water before baking, grants them long-lasting freshness and crunchiness. The plaited taralli biscuits called trecce have the finest Toritto almonds “set” into the dough like real gems.