Taralli are small crunchy rings of dough, a classic of Puglia and southern Italy. In every Italian home in the South you find a bag of taralli on the table: with the aperitivo, with cheese and salami, or simply as a snack between meals.
How are taralli made?
The dough is very simple: flour, olive oil, salt and a little white wine. The rings are first boiled for a moment, like bagels, and then baked in the oven. This double cooking gives taralli their typical crunch and lets them keep for a long time.
How to eat taralli
- With cheese, cured meats and olives on a snack board
- Crumbled on soups and salads instead of croutons
- Alone, as a healthier alternative to crisps
Our taralli: Tarallini di Nonna Donata Classici
Our Taralli Classici follow the old southern recipe: soft wheat flour, white wine, sunflower oil, extra virgin olive oil and salt. Allergens: gluten, sulphites. Delivery in Estonia, Latvia and Lithuania, free from 20 €.