"Mangiare e’ un gesto e qualsiasi gesto fatto insieme assume il valore di comunicazione." 

M. Montanari

"Eating is a gesture, and any gesture made in the company of others, is a form of communication."

This month's instalment of QRNTN becomes a food blog! 
When it was still cold, at the end of May, I had this idea of making Taralli, and as it usually is with my cooking adventures, the urge came out of the blue and I just had to make them.

Whenever my parents sent me a care package Taralli was always part of it.
It's like breadsticks but it is formed into a little teardrop with overlapping ends ➰
They are one of the best snacks on the planet and they immediately give me a sense of being closer to home. They are spiced in many ways depending on the cook and you can find them filled with fennel seeds, chilly flakes, rosemary and pretty much anything you wish for.

It's not a quick thing (takes 1 hour give or take + oven time) but it can be quite relaxing and since I took some pictures and found it much less difficult than I imagined, I thought some of you might attempt it in the future too ;)

All-purpose flour 550g
White wine 200g
Extravirgin Olive Oil 120g
Fine salt 10g

(Makes roughly 60 pieces)
photos: Video stills/pictures of my very self
+ Whatsapp screenshot of my mom supervising my endevours

Into a bowl, mix flour, salt and olive oil until you get a crumbly mixture.

Add the wine and incorporate it with well.
Transfer the dough onto a surface and work for 10 minutes.
The most time-consuming part is shaping the dough.
Pick some pieces off the main dough and roll them into snakes 1cm thick and 12cm long.

Overlap the ends to form a little loop 
You'll have to make a looooot of them but I found this very meditative.
Now you'll have to boil them, a few at a time so they have space to swim in the pot and they don't get stuck to each other.
When they float, you can take them out, then place them on a lined baking sheet, ready for the oven.
Preheat your oven then cook at 190℃ for around 40min.
This is an optional step: I made a sugar version.

As it often happens, when I cook something 'important' or that reminds me of home and my family, I call my mom.

She always has advice or suggestions to make things less difficult and this time, while I was rolling the dough, she told me that this reminded her of watching my paternal grandmother making a kind of sweets with roughly the same shape, she then suggested I add some sugar.

It was too late to sweeten the dough but I decided to add some raw sugar on top before putting the second tray in the oven and they were really delicious.


There's no way to describe how happy the sun makes me feel. My plants are putting out new leaves and it feels like I am too.

The music accompanying my days has changed, from the quiet and meditative sounds of the past winter, to some more energetic mix of old favourite rock and roll with some new weirder stuff found along the way.
So let me introduce you to a new playlist: QRNTN #2

This one is still pretty much a work in progress but it already has some good music in it, go have a listen!
♬ Listen to QRNTN #1
♬ Listen to QRNTN #2
Forward to someone who'd like it Forward to someone who'd like it
Fruit of Tonne Fleur's brain associations.
If this makes you think of something and you want to let me know, feel free to drop me a line 

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Tonne Fleur · 27b Melford Road · London, County (optional) E17 7EN · United Kingdom

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