Ingredients
FLOUR 0
400 gr
DRY WHITE WINE
180 ml
EXTRA VIRGIN OLIVE OIL
100 gr
SALE
10 gr
Taralli are delicious appetizers or snacks , finger foods and hunger breakers, typical of Apulian gastronomy , to be enjoyed during a buffet or aperitif , or simply as a tasty snack. Now known and appreciated throughout Italy, they are also renowned abroad as one of the most significant products of the Peninsula.

Ring-shaped , fragrant and crunchy, taralli are excellent substitutes for bread and can be made at home with just four simple ingredients : flour, extra virgin olive oil, dry white wine and salt. They can be worked by hand or with the mixer, if you prefer, using the hook at medium speed. After letting the resulting dough rest, you will have to take portions and create little loaves of dough, closing them in the iconic donut shape .

You can then proceed with the double cooking , which gives them the right crumbly consistency , lightness and intense colour: the taralli must first be blanched and drained once they come to the surface, then left to dry and cool on a clean cloth. Only then can you place them on a baking tray and bake them at 200°C for 25-30 minutes, until they are very dry on the inside , golden and shiny on the outside, just like those you can find in the ancient Salento ovens .

Taralli can be prepared in different variations , using spices, vegetables and herbs to add to the dough, but they can also be found in a  sweet version , flavored with cocoa and lemon, or covered with sugar icing, as in the case of the eyes of Saint Lucia .

Serve your homemade Apulian taralli accompanied by an inviting platter of cured meats and cheeses and a glass of traditional red wine , such as a Negroamaro di Terra d’Otranto DOP or a Primitivo di Manduria DOP. You will conquer the palate of even the most demanding guest.

Find out how to prepare Apulian taralli by following the step-by-step procedure and advice. If you liked this recipe, also try the Neapolitan suet and pepper taralli , the fennel taralli and the onion taralli .

How to prepare Apulian taralli

Step 1
Place the 0 flour in a bowl and pour in the white wine
1
.

Step 2
Also add the extra virgin olive oil
2
.

Step 3
Add the dose of salt
3
.

Step 4
Start working the mixture with your hands
4
, then knead vigorously for about 10 minutes.

Step 5
Once you have a homogeneous dough, wrap it in a sheet of transparent film
5
and let it rest for 20 to 30 minutes in the refrigerator.

Step 6
Take the dough out of the fridge, take small portions and roll up 12 centimeter long strings, about 7-8 millimeters thick. Close them in a ring
6
, to give the typical shape of the taralli. Continue until all the dough is used.

Step 7
Place the dough rings on a baking tray covered with baking paper
7
and place in the refrigerator for 20 minutes. In the meantime, put a pan full of water on the heat and turn on the heat until it boils.

Step 8
Once cooled, dip the taralli in boiling water and as soon as they come to the surface, after a few minutes, drain them with a slotted spoon
8
.

Step 9
Place them to dry and cool on a clean cloth
9
.

Step 10
Finally, arrange the now cold taralli on the baking tray covered with baking paper
10
and cook at 200°C, in static mode, for about 25-30 minutes.

Step 11
Once baked, let them cool completely, then transfer the taralli into small bowls and serve them as an aperitif or snack.
eleven
.

Advice
The basic taralli recipe can be enriched with many ingredients. The most famous are fennel seeds, dried onion or oregano tomato puree, but you can also create taralli with red wine, curry or paprika, chilli pepper, aromatic herbs such as rosemary, thyme and basil. Furthermore, for a more rustic touch , you can replace the 0 flour with Apulian burnt wheat flour , or with re-milled durum wheat semolina and wholemeal flour.

storage
The taralli can be stored in a tin box or a tightly closed glass container for about 10-15 days , remaining fragrant. Alternatively, you can use well-sealed plastic food bags.