Italy Taralli
Taralli are a traditional Italian snack from southern regions like Puglia, Campania, and Calabria, cherished for their crunchy texture and subtly savory flavor. Resembling small rings or loops, taralli are often compared to breadsticks or pretzels and can be flavored with fennel seeds, black pepper, or chili flakes. They have been a staple of Italian cuisine for centuries, commonly enjoyed with wine, as an appetizer, or simply as a satisfying snack. Their versatility and long shelf life made them popular among farmers and travelers. Today, taralli remain a beloved treat, perfect for entertaining or as an accompaniment to aperitifs.
Recipe Servings: 40 taralli
Prep Time
20 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
25 minutes
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tsp (5 ml) salt
- ½ tsp (5 ml) black pepper or fennel seeds (optional, for flavor)
- ¼ cup (60 ml) extra virgin olive oil
- ½ cup (120 ml) dry white wine or water
- 1 egg, beaten (optional, for egg wash)
Directions
- In a large mixing bowl, combine the flour, salt, and optional flavorings (black pepper or fennel seeds). Stir in the olive oil and wine (or water) gradually, mixing until a soft, smooth dough forms. If the dough is too dry, add a bit more liquid, a teaspoon at a time.
- Knead the dough on a lightly floured surface for about 5 minutes until elastic. Cover with a clean kitchen towel and let it rest for 30 minutes to relax the gluten.
- Divide the dough into small pieces and roll each piece into a rope about 4 inches (10 cm) long and ¼ inch (0.5 cm) thick. Shape each rope into a ring, pressing the ends together to seal.
- Bring a large pot of water to a boil. Drop the shaped taralli into the boiling water, a few at a time. When they float to the surface (after about 30 seconds), remove them with a slotted spoon and place them on a clean kitchen towel to dry.
- Preheat your oven to 375°F (190°C). Arrange the boiled taralli on a baking sheet lined with parchment paper. Brush with egg wash (if using), and bake for 20–25 minutes, or until golden brown and crisp.
- Allow the taralli to cool completely before serving.
Notes
- For a sweeter version, omit the pepper or fennel seeds and add 1–2 teaspoons (5–10 ml) of sugar to the dough.
- Taralli can be stored in an airtight container for up to 2 weeks.
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