Taralli: crunchy jewels of Puglia

From ancient times to modern tables, Apulian taralli have made their way into the hearts of foodies. These small rings of crispy dough are much more than a snack: they are a piece of history and a delight to share with friends and family.

From "survival" food to regional symbol

Initially, Taralli were considered a survival food, thanks to their long shelf life. 
Over the centuries, they have become a culinary symbol of the region. 

Today, they are appreciated worldwide for their unique taste.
 

Name omen

While the exact origin of the name remains shrouded in mystery, several theories exist.

Some believe it derives from the Greek term "daratos," meaning "crispy," while others suggest it may be linked to the Latin "torrere," which means "roasted". Regardless of its origin, the name "Taralli" has become a trademark of these delicious crispy rings.
 

From oven to table: how are they produced?

Taralli are made with a dough made of flour, olive oil, white wine, salt and black pepper. 

After the dough is prepared, they are shaped into rings and baked until crispy and golden. 

Taralli pair perfectly with a wide range of dishes; they can be enjoyed on their own as a snack or accompany fish dishes, cold cuts, cheeses, and even a good glass of Apulian wine.
 

A tarallo for everyone

The culinary creativity of Apulia is expressed through a wide range of taralli ranging from classic Black Pepper or Wild Fennel Taralli to bolder variations like Sun-Dried Tomato, Red Wine or even chocolate Taralli.

This variety of flavors allows anyone to find their favorite tarallo among a multitude of options, which is why Apulian Taralli are loved not only in Puglia but all over the world.

S&M