Originally savoury, sweet versions have also become popular over the years. The basic ingredients are water, flour, oil, and wine.
Basically, a tarallo is a savoury donut typical of the Apulian and Campania traditions, but also popular in Calabria.
Varying in size, taralluccio is generally smaller and is eaten as a sort of snack to accompany a glass of wine. It is prepared with flour and oil, although lard was used in the past.
They are cooked in the oven but in some variations also fried!
There is also a sweet version of taralli: a liqueur is added to the dough, which varies depending on the area.
In Umbria and Abruzzo, taralli are covered with a sugar glaze, while in Sicily they are flavored with aniseed liqueur.
They have now become a product of Italian excellence , so much so that they deserve a ranking by Gambero Rosso, which tasted the traditional taralli of around thirty companies and chose the best ones.
The classic recipe for Apulian taralli
Taralli are available in countless variations: spicy, with fennel seeds or wild fennel, with onion, whole wheat, with olives, with sun-dried tomatoes, and even, of course, with turnip greens. The list can be very long!
However, Apulian taralli are also an excellent recipe to prepare at home , to amaze your guests and to try your hand at the basics of Apulian cuisine .
How are taralli prepared?
You will need a bowl and a baking tray, let's get started.
Ingredients:
- 500g of type 0 flour
- 130ml of high-quality extra virgin olive oil: for this recipe we recommend using our Blend extra virgin olive oil
- 180ml white wine
- salt to taste
Procedure:
- First pour the flour and salt into the bowl, then gradually add the oil and wine and knead until you obtain a compact dough: it must be smooth and free of lumps;
- let the dough rest for half an hour;
- divide the dough into small pieces and shape them into sausages: the width is up to you, depending on how plump you want them;
- Make the taralli: Break off small pieces of dough and roll them into rings. As they're ready, arrange them on a baking sheet lined with parchment paper.
- to promote the characteristic shiny and smooth surface during cooking, we recommend leaving them to cool for half an hour in the refrigerator;
- The crucial extra step: in some cases, this step is skipped, but traditionally, at this point, a pot of water is brought to a boil and the taralli are dropped in little by little. As soon as they float to the surface, they are removed with a slotted spoon and left to cool on a cloth.
- To finish cooking, bake in a preheated oven at 180° for about 20 minutes or check when they are golden brown (biscuit-like in color).
Here are a few extra tips for making your homemade Apulian taralli a success:
- the longer the time elapsed between when they are drained from the water and when they are baked, the more it contributes to the friability
- it is better to use a static oven
- The wine to be used to make taralli, in addition to the classic white wine, can also be a rosé wine
- If you choose to flavor your taralli with herbs or spices, add them immediately to the dry ingredients.
You can then store them in a tightly closed tin or glass container: they will remain fragrant for at least a week.
Here are some tips to help your freshly baked taralli last longer:
- use an airtight container to store them to avoid them coming into contact with air and other external agents
- Store them in a cool, dry place: a classic pantry or kitchen cupboard will do just fine
- Do not store them near heat sources such as stoves or radiators, as this may cause mold to form or humidity to build up inside the container.
- Did you know you can also freeze them? To have them ready to use, simply store them in the freezer in airtight bags. Thaw the taralli at room temperature for a few hours before eating.
If you're lazy, don't have time, don't like cooking, and therefore don't want to make Apulian taralli yourself, we have the solution: our gourmet line taralli !
They are available in many versions: homemade, spelt, chilli , onion, multigrain and fennel.
How to eat taralli
Apulian taralli are popular throughout Italy and abroad, and have become a symbol of Apulian gastronomy.
They are, in fact, an excellent food product to put on the table when you are in company: perfect as a snack to stave off hunger, for a snack or for an aperitif.
Our advice is to pair them with a good glass of red wine or serve them as an aperitif with a mature cheese, homemade sauces, and a few slices of local salami.
Some original ideas for eating taralli:
- on their own: they are delicious enjoyed simply, as a snack
- with cheese: the crumbly and genuine dough makes taralli the perfect match with various types of cheese, in particular mature and hard cheeses such as pecorino, provolone or parmesan
- With cured meats: after cheeses, we couldn't fail to mention cured meats! The best pairings with taralli are mortadella, prosciutto crudo, salami, or coppa.
- Soaked: this unusual method is worth trying at least once. Some people enjoy dipping taralli in wine or a hot drink like milk (as is done with Tuscan cantucci, for example).
- As a base for dishes: Once prepared, taralli can become an excellent base for other recipes and dishes. For example, crumble them to create a breading or add a crunchy, flavorful touch to a pasta dish.
Finally, for impromptu aperitifs and to make a great impression, the newApulian aperitif tasting boxes have been created : a unique and original gift idea with the flavours of our land!
