Pugliese savory cracker-rings, made with flour, white wine, olive oil, and fennel seeds (or chili, or pepper). Boiled briefly, then baked. Eaten with wine — they're THE evening snack across southern Italy.
Taralli
Pugliese savory cracker-rings, made with flour, white wine, olive oil, and fennel seeds (or chili, or pepper). Boiled briefly, then baked. Eaten with wine — they’re THE evening snack across southern Italy.
Ingredients
Method
- Combine flour, salt, and fennel seeds in a big bowl. Make a well in the middle.
- Pour in the wine and olive oil. Stir with a fork, then knead by hand for 10 minutes until smooth and elastic. Wrap in plastic; rest 30 minutes.
- Pinch off pieces of dough about the size of a small olive. Roll each between your palms into a 4-inch rope. Form into a small ring, pressing the ends together.
- Bring a big pot of water to a rolling boil. Drop in 8-10 taralli at a time. They sink, then float to the top — about 30 seconds. Lift them out with a slotted spoon and place on a clean kitchen towel to dry.
- Preheat oven to 350°F (175°C). Place the boiled taralli on parchment-lined baking sheets.
- Bake 25-30 minutes until deeply golden and very crisp. Cool completely.
- Store in an airtight container — they keep for weeks. Eat with a glass of red wine, ideally outside as the sun sets.
Notes
Boiling them first (like bagels) is what gives the chewy-crisp texture. Don’t skip it. Fennel taralli are the most Pugliese; pepperoncino (chili) taralli are the most Calabrese. A glass of Primitivo or Negroamaro is the right pairing.