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You are here: Home / Recipes / Taralli, delicious snack food from the Puglia region

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
Cook Time: 30 minutes
Total Time: 1 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
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

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For decades I've pursued my passion for Italian food and culture through bespoke food tours, hands-on cooking classes, travel tips, walking tours, day trips and weeklong food holidays at charming spots throughout Italy. Continue Reading...

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