The vast cereal crops of the entire South of Italy make thecaldatelle the typical product of the main regions, including Basilicata. Scaldatelle are taralli boiled in water and made with a mixture of flour, eggs, salt, extra virgin olive oil and fennel seeds.

The name derives from the manufacturing process itself, because before being cooked in an oven they are precisely heated in boiling water. In Pomarico they are also known by the name of “zippitelle”, cooked and packaged in the historic bakeries of the town.

Thanks to their crumbly texture and characteristic fennel flavor, they represent the main course of any aperitif. To be savored while sipping an iced spritz, but also accompanied by local red wine.