IeriOggiDomani Opera Recipe: Tarallini à la Giordano

What is the joy of an aperitif, if it isn’t accompanied by passionate, visceral music? And what music fits this description if not that of Umberto Giordano. The choice is not random as our aperitif combines two traditions, the Venetian tradition of the spritz and the Andrea Chénier and Fedora composers region, Apulia. The recipe is tarallini, appetising appetizers with a profoundly Italian and Mediterranean flavour.


  • 350g flour
  • 100g olive oil
  • 100g white wine
  • 1 tsp salt
  • ¼ cube yeast

Read the entire recipe here, in the 4th/2021 issue of OPERA Charm Magazine.


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