← Back to Recipes
CrackerMediumItalian
Taralli Pugliesi
The addictive ring-shaped crackers of Puglia, crisp and savory with olive oil and often studded with fennel seeds, black pepper, or red chili. These humble snacks are essential to any southern Italian aperitivo spread.
⏱️ Prep: 30min🍳 Cook: 35min⏰ Total: 65min👥 Serves: 36🌡️ Room Temperature
✓ vegan
⚠️ Contains: 🌾 Gluten, wheat
Ingredients
- 500gAll-purpose flour
- 150mlDry white wine
- 100mlExtra-virgin olive oil
- 10gFine sea salt
- 1 tbspFennel seeds
- 1 tspBlack pepper(coarsely ground, optional)
📝 Make Ahead
Store in airtight container up to 2 weeks.
Instructions
- Combine flour, salt, and fennel seeds in bowl
- Add wine and olive oil, mix until dough forms
- Knead 10 minutes until smooth and elastic
- Rest covered 30 minutes
- Bring large pot of water to boil
- Roll small pieces of dough into 4-inch ropes, join ends to form rings
- Boil taralli in batches until they float, about 2 minutes
- Drain, place on baking sheets
- Bake at 375°F (190°C) for 30-35 minutes until golden and crisp
💡 Pro Tips
The boiling step is essential for proper texture. They should be completely dry and crisp when done.
📜 History
Traditional breadstick-like snacks from Puglia in southern Italy. Ring-shaped and boiled before baking similar to bagel technique. Made with olive oil, white wine, and often flavored with fennel seeds, black pepper, or chili. Essential part of Apulian cuisine dating back centuries. Perfect accompaniment to local wines.
Also pairs well with:
proseccowhite winespritz