Qual Ingr 2

Wheat flour

The heart of Dorellini, made of Italian wheat

Flour is the main ingredient of Dorellini, and for us it's also the one we give the most careful attention. We use wheat flour milled from grains selected and processed entirely in Italy, chosen for their consistent quality, for the right balance between strength and softness, and for that authentic cereal flavor that only carefully grown and milled wheat can give.

This is no anonymous, mass-market flour: it's a flour conceived for taralli, where the dough needs to be elastic enough to work well and tenacious enough to hold up to the traditional two-stage cooking.

WHEAT FLOUR

Origin: Italy
Source: Selected Italian mills
Type: Conceived for taralli

What it brings to Dorellini

i. An authentic structure.It gives the dough the right consistency and that compact yet crumbly texture you recognize at the very first bite.
ii. The true taste of wheat.It carries delicate notes of cereal and fresh-baked bread — a natural aromatic base on which everything else is built.
iii. A golden, inviting color.In baking it turns that warm, even tone that is the visual signature of well-made taralli.
iv. Italy in every bite.Italian wheat, Italian mills, an Italian supply chain — close, traceable and recognizable.

Extra virgin olive oil

The added value of our land

Completing the Dorellini dough is an ingredient that is the very symbol of Italian cooking: extra virgin olive oil. We add it in a carefully calibrated proportion, because even a small amount of a great oil can turn a good product into something special.

EXTRA VIRGIN OLIVE OIL

Origin: Italy
Source: Mediterranean groves
Type: Extra virgin

What it brings to Dorellini

i. An unmistakable aroma.It brings to the dough the aromatic notes typical of the olive: a fruity, fresh, lightly grassy scent that makes Dorellini recognizable from the moment you open the bag.
ii. Roundness on the palate.It softens and enriches the flavor, giving that sense of fullness and genuine taste that only a quality oil can offer.
iii. A precious nutritional value.Extra virgin olive oil is rich in monounsaturated fats and natural antioxidants — fundamental elements of the Mediterranean diet.
iv. The mark of Italian authenticity.It's the ingredient that, more than any other, tells the story of our tradition and our land in every bite.

High-oleic sunflower oil

A technical choice in the service of taste and lightness

For Dorellini we chose high-oleic sunflower oil — a selected variety of sunflower oil, clearly distinct from the common kind. It's not a small detail: it's a decision that touches the product's nutritional quality, how well it keeps over time, and — above all — the way the other ingredients come through in the final bite.

What it is, and why we chose it

High-oleic sunflower oil is pressed from sunflower seeds selected through traditional, non-GMO methods, to obtain an oil particularly rich in oleic acid — the same monounsaturated fat that defines olive oil. It's structurally different from ordinary sunflower oil: more stable, more balanced, closer to the Mediterranean diet's lipid profile.

For Dorellini we wanted an oil that would work alongside extra virgin olive oil without covering it — and without betraying the promise of simplicity at the heart of the product. High-oleic answers exactly that need.

What it brings to the dough

In the dough, high-oleic sunflower oil gives crumbliness and lightness — that crisp, airy structure that breaks down gently in the mouth, never greasy, never heavy. Its clean, neutral taste lets the wine and extra virgin olive oil come through clearly in the finished flavor.

Its stability under heat matters too: high oleic acid content means it withstands baking temperatures without degrading, ensuring a uniform golden color and a consistent fragrance, batch after batch.

A choice in line with our philosophy

We could have used common sunflower oil — cheaper, less stable. Or tropical oils, like many industrial snacks. We chose high-oleic because it strikes the right balance between nutritional quality, neutrality of flavor, and technical performance — an ingredient that works quietly, yet shows in every bite.

HIGH-OLEIC SUNFLOWER OIL

Origin: High-oleic variety
Source: Non-GMO selection
Type: Technical performance

What it brings to the finished product

i. Lightness on the palate.The crumbly, non-greasy structure lets you enjoy Dorellini without the heavy feeling typical of snacks high in saturated fat.
ii. A balanced nutritional profile.The high share of monounsaturated fats and the low presence of saturated fat make Dorellini a snack suited to mindful, everyday eating, in line with the principles of the Mediterranean diet.
iii. Fragrance kept naturally.This oil's high resistance to oxidation helps preserve the freshness and crispness of Dorellini over time, with no added preservatives.
iv. No palm oil, no hydrogenated fats.Choosing high-oleic oil is consistent with our promise: no industrial shortcuts, no ingredients picked for cost alone.

White wine

An ingredient of tradition, a note of character

In traditional Apulian taralli, white wine is not a decorative addition — it's a fundamental ingredient. In Dorellini we use a significant amount of it, because it's the wine that gives these little rings their unmistakable personality.

WHITE WINE

Origin: Apulian tradition
Source: Generations of recipe
Type: Dough fermentation

What it brings to Dorellini

i. Aroma and depth.During baking the alcohol evaporates completely, leaving in the dough a delicate, lightly fruity aroma that enriches every bite without ever dominating it.
ii. Natural crumbliness.The wine helps make the dough light and crisp, dissolving the fats and relaxing the gluten just the right amount.
iii. A balance of flavors.Its freshness blends with the roundness of the oils and brings out the taste of the wheat and the salt, creating the harmony that makes Dorellini good without ever tiring the palate.
iv. A link to tradition.Using wine in the dough is an old gesture, handed down from generation to generation, that brings to Dorellini the genuine taste of taralli in the truest tradition.

Sea salt

The essential touch, from sea to table

In Dorellini we use sea salt, obtained from the natural evaporation of seawater. It's a seemingly simple ingredient — but it's precisely its quality that defines the final balance of the product.

SEA SALT

Origin: Mediterranean sea
Source: Natural evaporation
Type: Finishing seasoning

What it brings to Dorellini

i. Clean, balanced seasoning.Sea salt has a full taste that is never aggressive — one that lifts the other ingredients instead of covering them.
ii. A natural minerality.It keeps traces of the minerals of the sea, which enrich the flavor with a hint of authentic character.
iii. A measured amount.We use just the right amount: enough to give flavor, never so much as to make the snack heavy or excessive on the palate.
iv. The right finishing note.It's that discreet touch that closes each bite and makes you want the next — without ever tiring.