Time: 1 ora e 30 minuti
Difficulty: Facile

An ideal recipe to have taralli at home to offer as an aperitif or snack, you can make them in many variations, today we will make them with chickpea flour.
Features:
Chickpeas are sources of vegetable protein, fiber and vitamins (especially group B) and two very important minerals magnesium and phosphorus, also contain many saponins, useful substances to reduce the levels of cholesterol and triglycerides in the blood. While omega 3 fatty acids make chickpeas particularly healthy for the heart.
Historical background:
Probably our Cece, comes from the wild Cece Cicer reticulatum. This wild species has origins in Turkey about 5000 BC, and the first archaeological evidence of culture we have in Iraq, dating back to the Bronze Age.
Notes:
Chickpeas are harvested between June and September, but since they are consumed after drying they are present in supermarkets throughout the year

Ingredients for 1 kg of dough
450 g Special gluten-free bread and pizza Molino Dallagiovanna
50 g chickpea flour without gluten
310 g water
40 g white wine
3 g fresh yeast
5 g salt to taste
80 g extra virgin olive oil
Ingredients for the skewer
300g cheese type sweet caciotta
20 grapes
15 fresh strawberries
skewers

Procedure for making tarallini:
Pour the bread mix and the chickpea flour into a bowl, separately dissolve the yeast with the tines of a fork and add to the dough, add the white wine and continue to knead.
At this point also pour the oil, salt and knead all the ingredients, when they are amalgamated transfer everything on a work surface and form a ball with the help of dust flour.
Put the taralli dough in a bowl and cover with plastic wrap, then let it rest for at least half an hour in the fridge.
After the indicated time divide the dough into balls weighing 7-8 gr each and with the palm of the hand get sticks with a diameter of 1 cm about 6 cm long. Join the two ends of the stick to form a circle or a drop. Place on a baking sheet lined with parchment paper and cut the dough into pieces.
Bake in the oven already hot at 220 ºC for about 25 minutes (or until they are just golden brown).
Leave it to rest well for about half a day in the open air and then put it back in the oven again at 130~ for about 1 hour, this step will be necessary to make them toast well and deprive them of water.
In the meantime, wash the fruit and dice the caciotta.
Once cooked and cooled the tarallini, put them on skewers alternating with fruit and cheese.
At this point you can serve the skewers as an aperitif, the leftover taralli are kept in a sealed nozzle.