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Taralli Recipe

Taralli

Taralli are classic crunchy Italian snack rings from Puglia, flavored with fennel seeds and made with a simple dough of flour, olive oil, and white wine. These toroidal treats are boiled briefly before baking to achieve their signature crisp texture—perfect for snacking, pairing with wine, or serving on a charcuterie board.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 30 Taralli
Course: Appetizer, Snack
Cuisine: Italian (Pugliese)
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 4 cups 500 g all-purpose flour
  • 1 tsp 10 g salt
  • ⅔ cup 150 ml extra-virgin olive oil
  • 1 cup 200 ml dry white wine
  • 2 tbsp fennel seeds

Method
 

  1. In a large bowl, combine flour, salt, olive oil, wine, and fennel seeds. Knead until smooth and slightly tacky—about 10 minutes by hand or 5 minutes in a mixer.
  2. Break dough into walnut-sized pieces. Roll each into 5-inch ropes and form rings by sealing the ends. Place rings on a parchment-lined baking tray.
  3. Boil salted water. Add taralli in batches, removing as soon as they float (1–2 minutes). Drain and dry with a towel.
  4. Preheat oven to 375°F (190°C). Bake taralli on parchment paper until lightly golden, about 30–35 minutes. Cool completely before serving.

Notes

Let taralli cool completely to maximize crispness. Serve with dry white wine or Prosecco for a traditional pairing. Perfect on snack boards with cheese, olives, and cured meats. Store in an airtight container to maintain freshness and crunch for up to two weeks. For flavor variations, try adding black pepper or chili flakes to the dough.