The authentic taste of Puglia
Handmade, just like in the old days
The Zio Pasquale company was born with a clear mission: to bring the aroma, the crunchiness, and the soul of the finest Apulian baking tradition far beyond regional borders. It is not just about producing traditional taralli and sweets, but about safeguarding a gastronomic heritage based on respect for natural rising times, a short supply chain, and artisanal passion.
Ceglie Messapica and
the Heart of the Itria Valley
Our laboratory is deeply rooted in Ceglie Messapica, recognized as the cradle of Apulian food and wine, nestled among dry-stone walls, trulli, and monumental olive groves.
This territory is our identity: from here we draw our peasant culture, ancient recipes handed down from generation to generation, and the attention to detail that characterizes each of our specialties.
Selected Ingredients and Short Supply Chain
- Apulian Olive Oil: the key ingredient that brings an intense aroma, crispness, and a unique consistency to our doughs.
- Premium Flours and Native Grains: we use flours from untreated soft wheat and re-milled Senatore Cappelli durum wheat semolina, a historical variety never subjected to genetic modifications.
- Verdeca White Wine: a typical native grape variety of the Itria Valley, essential to give the traditional tarallo its signature crumbliness.
- Local Confectionery Excellences: selected local Apulian almonds, natural aromas, and pure ingredients, without the use of preservatives, additives, or hydrogenated fats.
Strictly Handmade and
Natural Leavening
Technology cannot replace the sensitivity and experience of human hands.
“For us, getting our hands in the dough every day means safeguarding a family history, celebrating Puglia, and offering anyone who chooses Zio Pasquale an authentic emotion at the very first taste.”
