Taralli Pugliesi


First published in 2018
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Taralli (or tarallini) are one of the most iconic and widely consumed foods of Puglia. Moreish and versatile, they work well as a snack at all times of the day. They are also perfect served with wine or cocktails at aperitivo time – especially if accompanied by cheese and charcuterie – and can substitute or substantiate a bread basket.

Below is a classic version with wine and olive oil, which you can then enrich with fennel seeds, chilli pepper flakes, or using different types of flour.





  • 550g of plain flour
  • 10g of fine sea salt, as needed
  • 120g of extra virgin olive oil
  • 200g of dry white wine
Combine the flour and salt in a large bowl. Pour over the oil in a thin stream while stirring with a wooden spoon. Do the same with the wine – stir until absorbed
Transfer the dough to a floured working surface and knead for 10 minutes, until smooth and elastic – it should bounce back when lightly pressed. You can also do this in a stand mixer using the hook attachment
Take a small piece of dough – the size of a large olive– and roll it out to a rope about ½-cm thick. Join the ends – press lightly so they stick together – to form a circle. Transfer it to a baking sheet lined with parchment. Repeat with the remaining dough
Bring a large pot of water to a boil. Drop a small batch of tarallini in the water and wait until they come back to the surface. Drain them with a slotted spoon and ease them on a tray covered with a kitchen towel. Repeat with the rest
Preheat the oven to 190°C. Arrange the tarallini on two baking sheets lined with parchment. Bake them for about 40 minutes, or until deeply golden
Remove them from the oven and let them cool completely. Store them in an airtight container
First published in 2018
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