Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by Le ricette di angelasurano80
Sweet and crunchy beer tarallini, perfect for a sweet break or to enjoy at any time of the day.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: In a stand mixer or mixer, add the flour, sugar, fennel seeds, anise seeds, sunflower oil, and light beer. Knead until you obtain a homogeneous mixture.
Step 2 of 7: Let the dough rest for half an hour.
Step 3 of 7: Divide the dough into two parts and flavor one with fennel seeds and the other with anise seeds.
Step 4 of 7: On a floured surface, form logs about 10 cm long and close them by joining the ends together.
Step 5 of 7: Pass the tarallini through granulated sugar on both sides and place them on a baking sheet lined with paper.
Step 6 of 7: Bake in a static oven at 180°C for about 20-25 minutes, until the tarallini are golden on the surface.
Step 7 of 7: Let them cool well before enjoying them.
In summary: Nickel to be checked · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving199 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,332 kJ557 kcal | 1,171 kJ280 kcal |
| Fat | 2.39 g | 1.2 g |
| of which saturated fatty acids | 0.32 g | 0.16 g |
| Carbohydrates | 120.89 g | 60.7 g |
| of which sugars | 37.54 g | 18.85 g |
| Fibre | 6.91 g | 3.47 g |
| Protein | 15.16 g | 7.61 g |
| Salt | 0.06 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
