Italian Taralli: A Crunchy Snack from Puglia

Taralli are traditional Italian savoury snacks, especially associated with Puglia in Southern Italy. They are made from a simple dough containing durum wheat flour, olive oil, wine, and salt, then shaped into rings, boiled, dried, and baked until crunchy.

The shape of taralli varies from one part of Puglia to another. Some are small and round, others are more elongated or oval. In this traditional version, the taralli are shaped into small oval rings, with fennel seeds kneaded into the dough for a delicate, aromatic flavor.

What makes traditional taralli particularly interesting is the way they are prepared. Before they go into the oven, the shaped dough is briefly boiled in salted water and then left to dry. Only after this step are the taralli baked until deeply golden and crunchy. This traditional technique gives them their unmistakable texture.

Made with ingredients that have long been central to the cuisine of southern Italy—durum wheat, olive oil, wine, and aromatic fennel—taralli are perfect for an aperitivo, served alongside olives, cheese, cured meats, and a glass of wine, but they are just as tempting straight from the bowl. Traditional taralli are generally unleavened, meaning they do not require yeast. 

Simple, rustic, and wonderfully crunchy, these Italian taralli from Puglia are made to be shared.

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Makes about 30 Taralli | Preparation time: 30 mins + 3 to 4 hrs drying | Cooking approx: 40 mins

• 500 g remilled durum wheat semolina flour (about 4 cups)
• 120 ml extra virgin olive oil (½ cup)
• 140 ml dry white wine (about ½ cup + 1 tablespoon)
• 1 tablespoon fine sea salt
• 1 heaped tablespoon fennel seeds (about 1½ tablespoons)

Method

1. Make the Dough

Sift the durum wheat flour onto a work surface and make a well in the center. Add the white wine, olive oil, salt, and fennel seeds.

Mix with a fork, gradually incorporating the flour, then knead with your hands until the dough is smooth, soft, and homogeneous.

2. Rest the Dough

Shape the dough into a ball, wrap it in plastic wrap or cover with a clean kitchen towel, and let it rest in a warm, dry place for 30 minutes.

3. Shape the Taralli

Take a small piece of dough and roll it into a rope about 4 inches (10 cm) long and ½ inch (1 cm) thick.

Bring the ends together to form an oval ring, overlapping and pressing them firmly to seal.

Continue until all the dough has been shaped.

4. Boil the Taralli

Bring a large pot of salted water to a boil. Add the taralli in batches of 3–4 at a time.

As soon as they rise to the surface, remove them with a slotted spoon and place them on a clean kitchen towel.

5. Let Them Dry

Allow the boiled taralli to dry at room temperature for 3–4 hours.

This traditional step is important for achieving their characteristic crisp texture.

6. Bake

Preheat the oven to 400°F (200°C) using the conventional/static setting.

Arrange the taralli on a parchment-lined baking sheet and bake for about 40 minutes, or until golden brown and crisp.

If they are still slightly soft, bake for a few more minutes.

7. Cool and Serve

Transfer the taralli to a wire rack and let them cool completely before serving. They will become even crunchier as they cool.

 

 

 

 

 

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