produttori — San Lorenzello · Campania
In San Lorenzello, a village at the foot of Monte Erbano in the Sannio area of Benevento, an artisan biscuit workshop has been producing taralli since 1886. Recognised by the Chamber of Commerce as a Century-Old Enterprise (Impresa Centenaria), Biscottificio Barbieri safeguards a knowledge that four generations have chosen never to simplify.
Every morning, the same measures as ever come together on the work bench: flour, extra virgin olive oil, salt and wild fennel seeds. These are the ingredients Biscottificio Barbieri has been kneading since 1886, when grandmother Michela Botta sensed in this Sannio village the calling of an entire family.
The hands that braid the tarallo know every fold of the gesture: the same one Filomenuccia refined after her mother, and that Roberto and Michele Barbieri carry forward today, the fourth generation. Four generations of knowledge passed on without a manual, in a workshop open to visitors on Via P. Sasso.
On the shelf, the packages line up tied with a length of string — a recognisable detail that customers mention fondly in their reviews. Alongside the classic taralli, there are variants made with ancient grains, wholemeal flour and organic cultivars: nineteenth-century tradition that never stops questioning its raw materials.
From the shop window, the story of an age-old craft is offered to those who wish to take it home: packaged, or ordered online.
