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How to make Taralli, the crackers from Puglia.

The Apulian cuisine is famous for its richness and variety. All those who spend a holiday in Puglia can only be fascinated by the quality of the products, and how food is a key element of the culture of Puglia. Among all the delicacies that can be found in the “Heel of Italy” there is one that for its simplicity and delicacy remains in the heart (or rather in the palate) of everybody: Taralli.Taralli are a kind of friable bread sticks made with a no yeast dough of flour, olive oil and white wine. You can spice them in many different ways but the most popular are the plain ones or the fennel seeds and pepper ones. The Taralli are the magic ingredient of the Apulian cuisine: they represent the perfect glue in an aperitif with Mozzarella cheese, olives, cold cuts and … of course a glass of wine. Before to reveal you the secret recipe to make easily at home delicious Taralli, a warning: they can be addictive!

Ingredients
– 500 g Flour 00
– 125 ml Olive Oil
– One mug of warm White Wine
– 5 g Salt
– Pepper / Fennel Seeds

How to make Taralli

1. Put flour, salt, half part of white wine and the pepper/fennel seeds in a bowl and work the dough a little bit, just to mix the ingredients.How to make taralli recipe puglia paradise

2. Add the oil and continue to work the dough adding the wine until it becomes compact, homogeneous and elastic. If it is too dry, then add some extra wine.
3. When the dough is ready, it’s time to roll it into little snakes about 1 cm thick and 10 cm long.how to make taralli recipe puglia paradise4. Shape each snake into a ring (the future Taralli) and put them in a baking pan.
5. Bake in a preheated oven at 180° for approximately 25 minutes until Taralli get golden.6. Remove and let them cool (this is the most difficult part because it is almost impossible to resist the temptation to taste a fragrant-freshly baked one!).
7. Store your Taralli in a closed container to keep them crisp.
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Comments

  1. Antoinetta Paolello

    I have family there in Puglia, although I do not know where to get a hold of them yet. I am working on my family history , but we always had these in our house, good with beer.

  2. Leandro Vichi

    Ciao Antonietta! Taralli are good with everything! 😉 Good luck with your family history.

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