Tarallini pugliesi are a typical and traditional recipe of Apulia, where taralli are a must, a snack prepared in many flavors and many shapes, baked in every oven and in every house and distributed all over the world.

Pride of the bakery tradition of southern Italy, taralli pugliesi are considered a product to be preserved and perpetuated.

Apulian taralli are a very simple recipe, basically prepared with simple and genuine ingredients, such as flour, extra virgin olive oil and white wine.

However in their simplicity they have a great richness of taste and are considered the ideal snack for every occasion.

They are in fact “crunched” as a snack in every moment of the day, but they are the appetizing idea that will catch everyone’s attention when served in occasion of a party or for an appetizer.





  • 8 cups of flour type “00″
  • 300 ml. (1.27 cups) of dry white wine
  • 2 tbsp of fine salt
  • 250 ml. (1.06 cup) of extra virgin olive oil



Knead together the flour, wine, oil and salt until an elastic and homogeneous dough is obtained.

Let it rest, covered with a cloth, for 20 minutes in a not cold place.
In a large saucepan bring to a boil the water in which you have added 1 tablespoon of salt.

Now form the taralli by obtaining from the dough of the sticks of about 0.39 inches in diameter and about 3.15-3.94 inches in length and close them on themselves overlapping the ends and crushing them with your finger in order to seal them.

Take a dozen at a time and immerse them in boiling water and withdraw them, helping yourself with a skimmer, as soon as they rise to the surface.

Place them on a cloth, one next to the other, to dry for a few minutes.

Oil a baking pan and lay the taralli on it without letting them touch each other.

Infornateli in your oven, which you have already brought previously to 392 F, and let them cook for about 40 minutes. (they must become a very light brown)

If you want you can flavor them: to do so, in the stage of the dough, add one of these ingredients … fennel seeds, sesame, chili, oregano, dehydrated onion flakes. For a kilo of dough, 5-6 grams of flavorings will suffice.


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