• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Flavor of Italy

  • HOME
  • PODCAST
    • Subscribe Now
    • Food Episodes
    • Wine Episodes
    • Food & Wine Episodes
    • Travel Episodes
    • Lifestyle & Culture Episodes
    • Artists & Artisans Episodes
    • All Episodes
  • TRIPS & TRAVEL
    • My Top Travel Picks
    • When in Rome
    • Day Trips in Italy
    • Weekend Trips in Italy
    • Week-long Trips in Italy
    • Discover the Italian Regions
  • RECIPES
    • Trending Recipes
    • Antipasti (Appetizers)
    • Primi (First Course)
    • Pasta (First Course)
    • Secondi (Main Course)
    • Contorni (Side Dishes)
    • Breads
    • Desserts
  • ABOUT
  • EBOOKS
  • Generic selectors
    Exact matches only
    Search in title
    Search in content
    Post Type Selectors
menu icon
go to homepage
search icon
Homepage link
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
  • HOME
  • PODCAST
    • Subscribe Now
    • Food Episodes
    • Wine Episodes
    • Food & Wine Episodes
    • Travel Episodes
    • Lifestyle & Culture Episodes
    • Artists & Artisans Episodes
    • All Episodes
  • TRIPS & TRAVEL
    • My Top Travel Picks
    • When in Rome
    • Day Trips in Italy
    • Weekend Trips in Italy
    • Week-long Trips in Italy
    • Discover the Italian Regions
  • RECIPES
    • Trending Recipes
    • Antipasti (Appetizers)
    • Primi (First Course)
    • Pasta (First Course)
    • Secondi (Main Course)
    • Contorni (Side Dishes)
    • Breads
    • Desserts
  • ABOUT
  • EBOOKS
  • Connect

    • Email
    • Facebook
    • Instagram
    • Twitter
  • ×

    January 27, 2021

    Taralli, delicious snack food from the Puglia region

    Taralli are one of the most iconic foods from the Puglia region. Eat them any time of day as a delicious snack food (stuzzichini) or served as an antipasto with aperitivi. They are made either plain or with a variety of flavors like fennel seeds, hot chili pepper (peperoncino), or even sweet. The flavorings are endless.
    Taralli date back to the 1400's and although they are now a common snack originally they were made for special occasions and holidays. Taralli are usually associated with the Puglia region but you'll also find them made in other southern Italian regions like Molise and Calabria and Campania. Taralli now have PAT status as a Typical Italian Product.
    Taralli are very easy to make and they last forever if kept in a sealed container. The fact is they're such a delicious snack that you can't resist popping them in your mouth so they disappear quickly.

    Making taralli from Puglia

    Taralli

    Ingredients:

    250 g all purpose or “00” flour
    70 g extra virgin olive oil
    50 g water
    50 g dry white wine
    7 g salt
    8 g fennel seeds

    Procedure:

    Place the oil, wine and water in a large mixing bowl and whisk together.
    Sift the flour into the olive oil mixture.
    Add the salt and fennel seeds and begin kneading until the dough is smooth and compact.
    Cover the dough and let rest for an hour or more.
    Take a piece of dough and roll it into a long strip about 1 cm thick.
    Cut off 10 cm lengths and form each one into an overlapping ring. (See above photos).
    Pinch each ring to seal the ends.
    Cover the dough with a cloth or plastic wrap and let rest for an hour, or overnight.
    Bring a large pot of water to a boil.
    Place the taralli in the boiling water and cook until they float to the surface.
    Use a slotted spoon to remove the taralli onto a dish cloth.
    Let the taralli sit several hours, or even overnight.
    Preheat the oven to 350ºF.
    Line the taralli on a baking sheet and bake until golden brown.
    Serve immediately or store in an airtight container.

    Homemade Taralli from Puglia

    Taralli

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    A delicious savory snack food from Puglia
    Course: Appetizer, Bread, Snack
    Cuisine: Italian
    Keyword: taralli
    Servings: 6

    Ingredients 
    Metric - U.S. Customary

    • 250 g all purpose or “00” flour
    • 70 g extra virgin olive oil
    • 50 g water
    • 50 g dry white wine
    • 7 g salt
    • 8 g fennel seeds

    Instructions

    • Place the oil, wine and water in a large mixing bowl and whisk together.
    • Sift the flour into the olive oil mixture.
    • Add the salt and fennel seeds and begin kneading until the dough is smooth and compact.
    • Cover the dough and let rest for an hour or more.
    • Take a piece of dough and roll it into a long strip about 1 cm thick.
    • Cut off 10 cm lengths and form each one into an overlapping ring.
      Making taralli from Puglia
    • Pinch each ring to seal the ends.
    • Cover the dough with a cloth or plastic wrap and let rest for an hour, or overnight.
    • Bring a large pot of water to a boil.
    • Place the taralli in the boiling water and cook until they float to the surface.
    • Use a slotted spoon to remove the taralli onto a dish cloth.
    • Let the taralli sit several hours, or even overnight.
    • Preheat the oven to 350ºF.
    • Line the taralli on a baking sheet and bake until golden brown.
    • Serve immediately or store in an airtight container.
      Homemade Taralli from Puglia

    Nutrition

    Serving: 50g | Calories: 266kcal | Carbohydrates: 33g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 455mg | Potassium: 73mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
    Tried this recipe?Let us know how it was!

    Interested in visiting Puglia?

    If you'd like to visit this amazing region then I've got you covered! Join me for an amazing culinary tour of the region, or contact me for a bespoke private tour of Puglia.

    Trulli are a classical conical-shaped adobe in the Puglia region

    Olive oil from Puglia

    Puglia produces more olive oil than any other region of Italy. Listen to this podcast interview with an award winning organic olive oil producer in Puglia, and learn all about what goes into their olive oil production.

    Olives are handpicked and the net gathers the olives that fall from the tree during picking

    You also can book a guided tour with olive oil tasting here.

    You may also be interested in:

    Share On:

    More Recipes

    • Delicious Italian risotto
      Italian Rice Cultivation + the Best Italian Risotto
    • Amaro Santoni aperitivo and cocktail creations
      Amaro Santoni, a new and vibrant take on Italy's bitter-sweet amaro liqueur
    • male zucchini flowers
      The top 5 ways to pollinate your vegetable garden for a guaranteed bumper crop
    • Rigatoni all’Amatriciana is a delicious and hearty pasta dish with a hint of heat and lots of umami flavor
      How Italy Protects Its Food and Wine - Podcast Episodes 12 & 153

    Reader Interactions

    Please leave your comment here. Your feedback is important!Cancel reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

    Follow Flavor of Italy

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter

    Latest Additions

    • Italian: its dialects, history, quirks…and learning to speak it!
    • What Italian Kids Eat
    • The annual Peperoncino Festival in Diamante, Calabria 
    • The best Italian wine blends
    • Italian Rice Cultivation + the Best Italian Risotto
    • Amaro Santoni, a new and vibrant take on Italy's bitter-sweet amaro liqueur
    • How to beat the heat (and crowds) in Italy!
    Generic selectors
    Exact matches only
    Search in title
    Search in content
    Post Type Selectors

    Footer

    Flavor of Italy

    Email: flavorofitaly@gmail.com

    • Home
    • Trips & Travel
    • When in Rome
    • Italian Cooking Classes
    • Privacy Policy

    Enter your email to receive our latest posts direct to your inbox. You can also subscribe to our newsletter for more insights, news and promotions by clicking here.

    © 2005–2023 Flavor of Italy

     

    Loading Comments...
     

      We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok