Taralli: Apulia's crunchy jewels

From ancient times to modern tables, Apulian taralli have made their way into the hearts of foodies.

These little 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 all over the world for their unique taste.

Name Omen

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

Some believe that it comes from the Greek term “daratos,” which means “crispy,” while others suggest that it may be related to the Latin word “torrere,” which means “roasted.”

Regardless of the &' origin, the name 'Taralli' has become a trademark of these delicious crisp rings.

From the oven to the table: how are they produced?

Taralli are made with a mixture based on flour, d& #39 oil; olive, white wine, salt and black pepper.

After processing the &' dough, they are formed into rings and cooked until crisp and golden.

Taralli go perfectly with a wide range of dishes.

They can be enjoyed alone as a snack or accompanied by fish dishes, cold cuts, cheeses and even a good glass of Apulian wine.

A Tarallo for everyone

Pugliese culinary creativity has been expressed through a wide range of taralli, ranging from classic Taralli with black pepper or wild fennel to more daring variations such as Taralli with dried tomatoes, red wine or even chocolate.

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

Angela Cordioli

S&M