Taralli Pugliesi - traditional recipe

Filio Cilli
Sep 1
2 min read

Taralli are one of the most representative snacks of Southern Italian cuisine, particularly from Puglia, Campania, Basilicata, and Calabria. Crunchy, flavorful, and aromatic, Taralli are enjoyed as an appetizer, a snack, or served alongside cold cuts and cheeses. Their simplicity is only apparent: they carry centuries of history, ancient gestures, and family traditions.

The origin of taralli is very ancient and lost in the mists of time: it is believed that they were already made in the Middle Ages as a form of dry bread with long shelf life. The name “tarallo” may derive from the Greek daratos, meaning “a kind of bread,” or from the Latin torrere (to toast).

In the past, they were prepared in peasant homes with a few simple ingredients: flour, oil, and wine, sometimes enhanced with spices or aromatic seeds like fennel or chili. After a quick boiling, they were baked in the oven to achieve the crispiness that made them famous.

Each region has developed its own variation: bigger or smaller, sweet or savory, crunchy or harder. Today, Taralli are found throughout Italy and symbolize the conviviality of the South. 🍽️ Serve: 70 taralli ⏲️ Time: 1 hour and 30 minutes 🧺 Ingredients:

300 g all-purpose flour
100 ml dry white wine
80 ml extra virgin olive oil
1 teaspoon salt
Fennel seeds, black pepper, oregano, or chili (optional, to taste)

🥣 Instructions:

Prepare the dough base In a bowl, combine the sifted flour and olive oil, mixing with your hands until the flour absorbs the oil. Add the salt and white wine and continue kneading.
Knead the dough Knead by hand for about 10 minutes until smooth, homogeneous, and elastic. Cover the bowl with a cloth and let the dough rest at room temperature for 30 minutes.
Shape the taralli Take small pieces of dough, roll them into thin ropes, and form rings about 4–5 cm in diameter.
Blanch the taralli Bring a pot of water to a boil and immerse a few taralli at a time. Once they float to the surface, remove them with a slotted spoon. Place the boiled taralli on a clean cloth or parchment paper and let them dry for 10–15 minutes.
Bake in the oven Transfer the taralli to a baking tray lined with parchment paper and bake in a preheated static oven at 200°C (392°F) for 30–35 minutes until golden brown. Let them cool completely on a wire rack before enjoying or storing.