Taralli or Tarallini are a crunchy savory snack very common and very much loved in Italy. Their shape resembles a tiny bagel and they can be flavored with any spice. They can be easily made with just 3 pantry staples ingredient: Olive oil, flour, and white wine. They are very addictive, when you eat one, you can't stop!
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Taralli are one of the most common snacks in Italy. Everybody knows them and loves them. They have a specific flavor that is different than other crackers or snacks. For this reason, I think it's common to think that the specific Taralli flavor can only be achieved by a complex manufacturing process with the addition of who-knows-what.
This is what most shocked me when I tried making Tarallini at home the first time. The flavor was EXACTLY the same as the store-bought ones. The same specific delicious flavor and crumbly flaky consistency.
This made me realize how simple food is always the best. When you don't need to add anything else other than 3 main ingredients and seasonings.
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What are Taralli?
Taralli or Tarallini are a common snack from the South of Italy. Although the most famous denomination is Taralli Pugliesi, from Apulia region, it's uncertain where they are originally from as they are common also in other regions like Campania, Calabria, Basilicata, and Sicily.
A book from the 18th century, mentions Taralli crackers as the food who was feeding the poor people of Naples. At the time they were making them from the scraps of bread dough from the bakeries.
In Apulia, they call it Tarallini because it's smaller than the Campania version and both have both sweet and savory versions. The sweet version is commonly eaten around Easter time.
The savory Taralli recipe, instead, is eaten all year long, especially with Aperitivo. For other Aperitivo recipes check also my Italian Artichoke Dip and the Puff Pastry Mini Pizza.
🧾Ingredients & Substitutions
- Flour: Instead of All-Purpose flour, you can also use whole wheat, spelt or other types of wheat flours. I never tried with other types of flour (like oat, rice, etc.) so I don't know if they would work.
- Olive Oil: Buy good quality extra-virgin olive oil to get the perfect flavor of Tarallini.
- White Wine: I suggest using a dry white wine but you can use any white wine you have available. I don't suggest to use other types of wine.
- Fennel Seeds: Fennel seeds are the most common flavoring in Taralli and they work really well. Although you can really flavor them with anything. In most bakeries in the south of Italy, you could find 100 different varieties. Try adding rosemary, oregano, pesto, chili pepper, dried onion, dried garlic, more black pepper, turmeric, and so on..
🥣Variations
Taralli are traditional Italian snack crackers, often flavored with fennel seeds, pepper, or other spices. They're crunchy, ring-shaped biscuits that pair wonderfully with wine. Here's a list of variations for fennel taralli you can try to give this recipe your own twist:
- Pesto: Add some basil pesto in the taralli dough for a delicious pesto flavor.
- Pizza: This is another classic flavor. Add some tomato paste and oregano to the dough for a pizza flavor.
- Pepper and Cheese: Add freshly ground black pepper and grated Pecorino Romano cheese to the dough.
- Chili and Garlic: Incorporate minced garlic or garlic powder and chili flakes for a spicy kick.
- Rosemary and Sea Salt: Mix in finely chopped rosemary and top with coarse sea salt before baking.
- Olive and Thyme: Add chopped black olives and fresh thyme leaves to the dough.
- Sundried Tomato and Basil: Use finely chopped sundried tomatoes and fresh basil for a Mediterranean flavor.
- Onion and Poppy Seed: Include minced onion and poppy seeds in your dough mix.
- Turmeric and Black Sesame: Enhance the dough with turmeric and sprinkle black sesame seeds on top for a colorful and nutritious option.
🍽 Servings Suggestions
Italian Taralli are incredibly versatile and can be enjoyed in many ways. Serve them as an aperitivo or appetizer with a selection of cheeses, olives, and cured meats for a delightful Italian-inspired antipasto platter.
They pair beautifully with a crisp white wine or a Campari Spritz, making them perfect for social gatherings or a relaxed evening.
Taralli crackers can also be enjoyed as a crunchy snack on their own, offering a satisfying alternative to chips or pretzels.
❄️ Storage
Proper storage is key to maintaining the delightful crunch of taralli. Once completely cooled, store them in an airtight container at room temperature to keep them crisp. They can last for up to two weeks when stored this way.
If you live in a particularly humid climate, you might consider adding a small sachet of silica gel in the container to absorb excess moisture and prevent the taralli from becoming soft.
💭 Recipe FAQs
Taralli should be golden and crisp. The baking time may vary slightly depending on your oven, so it's a good idea to check them periodically. They should sound hollow when tapped once fully baked.
Boiling the taralli before baking helps to set their shape and contributes to their distinctive crunchy texture. It's a crucial step that shouldn't be skipped.
If the dough is too sticky, add a little more flour until it reaches a manageable consistency. If it's too dry and crumbly, add a few drops of water or extra olive oil to help it come together.
⭐ Top tip
Aim for a smooth, elastic dough, which usually takes about 7-10 minutes of kneading by hand. This helps develop the gluten in the flour, creating taralli that hold their shape during boiling and achieve that satisfying crunch when baked. Don't rush this step; taking your time to knead the dough properly will make all the difference in the texture of your finished taralli.
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📖 RECIPE
Ingredients
Method
- Mix all the ingredients in a bowl and knead energetically for a minimum of 5 minutes, up to 10 minutes. The kneading will make the dough more elastic.
- Cover the dough with plastic wrap and set it aside to rest for about 15 minutes to activate the gluten.
- Preheat the oven to 200°C (390°F).
- To make the shape, roll a piece of dough into a long snake about ⅓ inch diameter (8-9 mm) and then chop pieces long about 3 inches (8-9 cm).
- Or you can take from the dough pieces of 5 grams each (0.17 oz) and then roll them 3 inches (8-9 cm) long.
- Pinch the ends together, pressing well to make them stick. Set them aside on a clean towel.
- Meanwhile, bring a large pot of water to boil. Toss the Taralli in the boiling water one by one so they don't stick to each other.
- When they start floating, take them out with a strainer tool and lay them again on the towel.
- Dry them lightly, then move them to a lined baking sheet, keeping them at least 1 inch (2-3 cm) away from each other.
- Bake for about 30 minutes or until they're golden.
- Let them cool on a cooling rack before serving.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
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Rae says
The last few times I made these they came out hard as rocks what did I do wrong?
Jessica Montanelli says
Hi Rae, I'm sorry to hear that! It could either be the flour or the oven temperature. Try using a different brand of all purpose or 00 flour. Or try to bake them for less time. If they look slightly golden after 15-20 minutes, take them out and test one.