Taralli are a typical product of southern Italy, especially of Apulia, born centuries ago by a family of farmers who used them as a substitute for bread when they had to take care of their fields.
Like any self-respecting traditional recipe, there are many versions of this magnificent snack which vary, from region to region, both in shape and ingredients.
In Apulia, for example, the typical ones are: cooked wine, pizzaiola, fennel seeds, capocollo, chocolate, sugar and egg whites. These latest sweet variants also exist in the versions: taralli of Padre Pio (sugary, colored and with different aromas) which can be purchased mainly in the area of San Giovanni Rotondo, Occhi di Santa Lucia, whose recipe originates from Bari, and black taralli with cooked wine from the province of Foggia.
Delicious, the Apulian taralli are perfect to eat before an aperitif with a good glass of red wine or they can be enjoyed with cheese and salami.
Let’s see then how to prepare many delicious Apulian taralli at home with a classic recipe that will make your taralli lighter and more crisp:
- 500 gr of 00 flour
- 180 ml of white wine
- 175 ml of extra virgin olive oil
- 10 g of salt
- Fennel seeds (optional)
HOW TO PREPARE THEM
- Place the flour, oil and fennel seeds in a food processor. Dissolve the salt in the white wine and then pour it into the robot and let it work for a few seconds. Be careful not to overwork the dough otherwise the taralli will not be crumbly.
- Form a ball, place it in a bowl, cover it with plastic wrap and let it rest for about 15 minutes.
- Cut the dough into a few pieces and then roll them out to obtain some small cylinders to be rolled around the finger, closing them at the ends.
- Pour the taralli in boiling water with a drizzle of extra virgin olive oil and, as soon as they come to the surface, drain them.
- Place them on a plate covered with parchment paper and cook them at 160 degrees for about 35 minutes on one side and 35 minutes on the other.