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You are here: Home / My Authentic Italian Recipes / TARALLI RECIPE – Traditional Italian bread snacks for aperitifs and parties!

TARALLI RECIPE – Traditional Italian bread snacks for aperitifs and parties!

05/12/2017 by Filippo Trapella 17 Comments

Taralli recipe is very popular in Italy: a perfect snack along with wine or beers! They are a healthy substitution of fries and pair perfectly with cured meats, cheese, and pickled vegetables. If you desire to organize a party Italian-style, don’t miss this recipe!

TARALLI RECIPE - Traditional Italian bread snacks for aperitif and party

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BASIC TARALLI RECIPE

  • 1 Lb (450 g) all-propose flour
  • 8 tbsp (120 ml) extra-virgin olive oil
  • 8 tbsp (120 ml) white wine
  • 2 tsp (11 g) table salt

SPICE CHOICES (just one at a time)

  • 1 tbsp fennel seeds
  • 1/2 tsp black pepper
  • 1/2 tsp chili powder
  • Your fantasy!

TARALLI RECIPE - Traditional Italian bread snacks for aperitif and party

THE TRADITION OF TARALLI INTO THE ITALIAN CUISINE

Taralli (singular Tarallo) are a snack traditional of the Southern- Italian cuisines like Puglia, Calabria, Basilicata, Molise, Sicilia, and Lazio.

From region to region the Taralli recipe has some variations, but the most popular version is from Puglia. Currently, Taralli are very popular into all the Italian tables and are a perfect snack for aperitifs along with cheese, olives and cured meats.

The most traditional spices use to flavor Taralli are fennel seeds, or black pepper, or chili powder, but your fantasy is the limit: try them also with turmeric, of rosemary, or dried mint: delicious!

TARALLI RECIPE - Traditional Italian bread snacks for aperitif and party

TARALLI RECIPE

First of all, blend the white wine along with, the olive, your preferred spice, the and salt into a bowl.

Now, add the flour a little at a time, working the mixture at first with a spatula, then with the hands.

Remember that the amount of flour depends on room temperature and humidity.

The dough is quite hard to handle so take your time.

Knead the dough into the bowl until all the flour is absorbed.

After that, move the mixture on a board and knead at least 10-15 minutes until shiny and consistent.

Eventually, wrap the dough in plastic and store into the higher part of the fridge.

TARALLI RECIPE - Traditional Italian bread snacks for aperitif and party

TARALLI RINGS

Now, pick up a little quantity of dough, about 1/2 oz (14 g).

Knead the dough with your hands to warm it, then stir and roll it to shape into a rounded stick.

Finally, join the ends of the stick, making a ring. Pinch the connection firmly, or the tie will get loose into the boiling water.

TARALLI RECIPE - Traditional Italian bread snacks for aperitif and party

BOILING TARALLI

Now, poach the rings in boiling water 10 at a time, until they start to rise: about 1 or 2 minutes.

Rinse the Taralli with a slotted spoon and let them dry over a wire pan lined with a kitchen towel.

TARALLI RECIPE - Traditional Italian bread snacks for aperitif and party

INTO THE OVEN

Preheat the oven to 430° F (220° C).

Now, grease a non-stick pan ovenproof with a slight quantity of olive oil. Alternatively, use a tray lined with parchment paper.

Arrange the bread rings over the pan or the tray, ensuring the bread rings don’t touch themselves. Bake 25 minutes, then broil a couple of minutes until golden brown: you want the crust crispy.

Finally, let Taralli rest over the wire pan until they reach the room temperature. Taralli will remain tasty and fragrant for a week or so, stored into a paper bag in a dry place.

Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂

TARALLI RECIPE - Traditional Italian bread snacks for aperitif and party

TAKE A LOOK AT THIS:

ROSEMARY FLATBREAD with olive oil (Italian focaccia)

ROSEMARY FLATBREAD with olive oil (Italian focaccia)

PRINTABLE VERSION

Yield: 8

TARALLI RECIPE - Traditional Italian bread snacks for aperitif and party

TARALLI RECIPE - Traditional Italian bread snacks for aperitif and party

Taralli recipe is very popular in Italy: a perfect snack along with wine or beers! They are a healthy substitution of fries and pair perfectly with cured meats, cheese, and pickled vegetables. If you desire to organize a party Italian-style, don’t miss this recipe!

Prep Time 2 hours
Total Time 2 hours

Ingredients

BASIC TARALLI RECIPE

  • 1 Lb all-propose flour (450 g)
  • 8 tbsp extra-virgin olive oil (120 ml)
  • 8 tbsp white wine (120 ml)
  • 2 tsp (11 g) table salt

SPICE CHOICES (just one at a time)

  • 1 tbsp fennel seeds
  • 1/2 tsp black pepper
  • 1/2 tsp chili powder

Instructions

TARALLI RECIPE

  1. First of all, blend the white wine along with, the olive, your preferred spice, the and salt into a bowl.
  2. Now, add the flour a little at a time, working the mixture at first with a spatula, then with the hands.
  3. Remember that the amount of flour depends on room temperature and humidity.
  4. The dough is quite hard to handle so take your time.
  5. Knead the dough into the bowl until all the flour is absorbed.
  6. After that, move the mixture on a board and knead at least 10-15 minutes until shiny and consistent.
  7. Eventually, wrap the dough in plastic and store into the higher part of the fridge.

TARALLI RINGS

  1. Now, pick up a little quantity of dough, about 1/2 oz (14 g).
  2. Knead the dough with your hands to warm it, then stir and roll it to shape into a rounded stick.
  3. Finally, join the ends of the stick, making a ring.
  4. Pinch the connection firmly, or the tie will get loose into the boiling water.

BOILING TARALLI

  1. Now, poach the rings in boiling water 10 at a time, until they start to rise: about 1 or 2 minutes.
  2. Rinse the Taralli with a slotted spoon and let them dry over a wire pan lined with a kitchen towel.

INTO THE OVEN

  1. Preheat the oven to 430° F (220° C).
  2. Now, grease a non-stick pan ovenproof with a slight quantity of olive oil.
  3. Alternatively, use a tray lined with parchment paper. Arrange the bread rings over the pan or the tray, ensuring the bread rings don’t touch themselves.
  4. Bake 25 minutes, then broil a couple of minutes until golden brown: you want the crust crispy.
  5. Finally, let Taralli rest over the wire pan until they reach the room temperature.
  6. Taralli will remain tasty and fragrant for a week or so, stored into a paper bag in a dry place.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 341Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 153mgCarbohydrates 44gFiber 2gSugar 0gProtein 6g

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.

© Filippo Trapella - philosokitchen.com
Cuisine: Italian / Category: Snack

TARALLI RECIPE - Traditional Italian bread snacks for aperitifs and parties!

Filed Under: Appetizers, My Authentic Italian Recipes, Recipes, Vegan, Vegetarian Tagged With: aperitif, appetizer, Apulian, bread, flour, italian, olive oil, party, Puglia, Pugliese, snack, Tarallo, Tarally, white wine

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Comments

  1. Cataldo Garzella says

    02/01/2018 at 11:12 am

    Am going to try

    Reply
    • Filippo Trapella says

      02/01/2018 at 12:12 pm

      Cool! Let me know if you need some help 🙂

      Reply
  2. Silvia says

    02/20/2018 at 2:15 pm

    Buenísima receta!! La probaré. Gracias

    Reply
    • Filippo Trapella says

      02/20/2018 at 7:19 pm

      Thank you Silvia, let me know

      Reply
  3. mehli says

    03/13/2019 at 3:46 am

    a very easy recepie to follow …i made them with a hint of chilli powder sesame seeds and dried basil..turned out perfect …served them with white wine along with other snacks as appetisers

    Reply
    • Filippo Trapella says

      03/13/2019 at 7:09 am

      Thanks for your comment Mehli!

      I’m happy you liked Taralli and found them easy to make.

      Happy cooking 🙂

      F.

      Reply
  4. Yanieska Alayo Gonzalez says

    04/08/2019 at 5:23 am

    Thanks for the amazing recipe!I love taralli and wanted to learn how to make them!

    Reply
    • Filippo Trapella says

      04/08/2019 at 8:01 am

      Cool Yanieska!

      Let me know if you’ll like them!
      Happy cooking 🙂

      F.

      Reply
  5. Bernard says

    06/20/2019 at 6:50 pm

    Very tasty with a little garlic powder and finely chopped rosemary. I know not traditional but everyone liked them and they didn’t last long enough to keep for another day.

    Reply
    • Filippo Trapella says

      06/20/2019 at 8:54 pm

      I’m not a fan of garlic powder, but yours seems an interesting variation!

      Happy cooking Bernard 🙂

      F.

      Reply
  6. Peter Nightingale says

    09/07/2019 at 1:35 pm

    Love this recipe. We make it with fried onions. We don’t buy crisps as a snack any more.

    Reply
  7. Zule says

    12/28/2019 at 1:07 pm

    Excellent, very nice recepie.
    Thanks (:

    Reply
    • Filippo Trapella says

      12/28/2019 at 1:28 pm

      Thank you Zule!

      Happy cooking 🙂

      F.

      Reply
  8. Vincent Colangelo says

    08/28/2020 at 6:23 pm

    Many thanks for the recipe. I appreciate your posting. I bake nearly every day and shall try your recipe. I note that the taralli I buy do not list any flavoring or wine – just flour, salt and oil.

    Reply
    • Filippo Trapella says

      08/28/2020 at 7:08 pm

      Thnks for you comment Vincent!

      Traditionally, the taralli dough require wine, but I suppose you can avoid it: I never tried so, if you do, please let me know.

      Happy cooking 🙂
      F.

      Reply
  9. Linda says

    01/31/2021 at 8:31 pm

    I used to live in Tuscany but now I live in regional NSW Australia where it’s difficult to find the Italian food I love & miss. So I’m looking forward to trying your recipe for Taralli. Thank you. I’ll let you know how I go.

    Reply
    • Filippo Trapella says

      01/31/2021 at 9:25 pm

      Hi Linda, I hope you’ll like this recipe, let me know!
      Happy cooking 🙂
      F.

      Reply

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