How to Make Perfect Apulian Taralli

How to Make Perfect Apulian Taralli post


60 Min


30 Min


Doses for
6 People



Flower type 0: 500 g
DryWhite Wine: 120 g
Extravergin Olive Oil: 120 ml
✔ Fennel seeds: 2 teaspoons

10 g

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Typical Apulian Taralli

If there is one culinary icon that represents Puglia, it is taralli. These crispy circles of happiness have a special place in the hearts and stomachs of Italian cuisine lovers. If you’ve always wanted to make the golden, rustic taralli typical of Puglia right from your kitchen, you’ve come to the right place. This article will guide you through a homemade recipe and share valuable tips for achieving traditional dough and perfect golden baking.


1 Preparation of ingredients: Sift flour, mix with salt and fennel in bowl, mix oil with wine in glass.


2 Creating the dough: Add the oil and wine mix to the dough. Knead by hand until the dough is soft, smooth and elastic, about 15 minutes. If using a mixer, knead for 7-10 minutes with the dough hook.


3 Let the dough rest, covered with a tea towel, for 30 minutes or even an hour at room temperature to ensure the right consistency.


4 Take small portions of dough and form small rings or sticks, making sure they are the same thickness for even baking. You can experiment with different shapes to your liking.


5 Boil some water in a large pot and dip a few taralli at a time. When they rise to the surface, place them on tea towels to cool. Let them rest for about 6 hours covered with a tea towel.


6 Place the taralli in a baking tray and bake in a preheated oven at 200°C for 20 minutes or until golden brown like cookies. Take the taralli out of the oven and let them cool before enjoying.


Tips and Secrets

  1. Uses type 0 flour, ideal for elastic dough. You can mix it with 30 percent remilled semolina (semola rimacinata) for a more rustic taste.
  2. The weight of salt can vary from 5g. to 15g. per 500g of flour, according to one’s taste.
  3. Fennel seeds will add the characteristic flavor but you can experiment with different spices.
  4. Resting the dough is critical; let it rest for at least 30 minutes, if not longer, at room temperature.
  5. Store taralli in freezer bags when they are completely cold, and you will have the joy of munching them perfect even after a week.
  6. “Tarallucci and wine” For an authentic Italian dining experience, we suggest you follow the tradition of our grandparents and try soaking taralli in wine. You will discover a combination of flavors that tells the story and passion of our gastronomic culture.
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