Fresh pasta, bread and pastry

Taralli

Taralli: crisp rings of oil and white wine, boiled first and then baked

No yeast, just flour, white wine and extra virgin olive oil: the rings are boiled before they go into the oven, where they turn crisp and lightly browned. The classic version tastes clean and simple, while every area adds its own touch of fennel seed, olives, onion or herbs. They are a traditional agri-food product (PAT) of Puglia.

• Boiled, then baked: a crisp bite and a faintly browned surface
• An unleavened dough with the taste of good olive oil and white wine
• In Gravina the same technique turns sweet, in taralli made with wine or with eggs

How to enjoy it. Eaten all year as a snack or alongside a meal, they also mark family and religious feasts, as in Gravina in Puglia with its crown-shaped Immacolata tarallo in December.

Production areas

Apulia

Season

[object Object]

The full story, sources and places on apulica.com →