The Authentic Recipe for Pugliese Taralli: A Crunchy Snack Straight from Puglia

History and Origin of Pugliese Taralli

The Legend of the First Pugliese Tarallo

The origin of Pugliese Taralli is deeply rooted in the history of southern Italy, dating back to 400 AD. During this period of famine, legend has it that a hungry mother created the first Pugliese tarallo using simple ingredients she had at her disposal: flour, extra virgin olive oil, salt, and white wine. The dough was then shaped into rings and baked, giving life to this crunchy and delicious snack.

Etymology of the Word "Tarallo"

 The origin of the word "Tarallo" is shrouded in mystery. Some theories suggest that it may derive from the Latin "torrere," which means to toast, while others believe it comes from French or Greek words. Despite the various hypotheses, what is certain is that the Pugliese Tarallo has become one of the most loved culinary specialties of Puglia.

The Importance of High-Quality Raw Materials

 To obtain a top-quality Pugliese Tarallo, it is essential to use only excellent raw materials. The three main pillars of this recipe are: Extra virgin olive oil, White Wine, and natural Flour. Choosing high-quality ingredients will guarantee unparalleled flavor and crunchiness.

Ingredients for Preparing Pugliese Taralli

• 500 g of Biscotti & Frolla | Soft Wheat Flour Type "0" – W 170-190
• 100 ml of Organic Extra Virgin Olive Oil from Peranzana Variety
• 150 ml of Bombino Bianco Wine
• 50 g of Fennel Seeds
• ½ tablespoon of Salt
• ½ teaspoon of Baking Soda
• ½ small glass of Water

 Steps for Preparation

 Dough Preparation

1. Pour the soft wheat flour type "0" onto a flat surface and create a well in the center.
2. Add the extra virgin olive oil, Bombino Bianco wine, fennel seeds, and baking soda.
3. Dissolve the salt in the water and incorporate it into the dough.
4. Work the mixture until you get a smooth and homogeneous dough.

 Shaping the Taralli

1. Cut the dough into pieces and form sticks, called "cingule," about 15 cm long and the thickness of a little finger.
2. Shape the sticks into tear or ring shapes, applying light pressure at the junction point.
3. Let the taralli rest on a cloth for at least 6 hours.

 Baking and Drying

1. Bring a pot of lightly salted water to a boil and immerse the taralli.
2. Once they float to the top, remove them with a slotted spoon and place them on a cloth.
3. Let them dry at room temperature for another 6 hours.
4. Bake the taralli at 200°C for about 30 minutes, until they become golden and crunchy.

 Preservation and Use of Pugliese Taralli

Pugliese Taralli are perfect as snacks or as accompaniments for aperitifs. They can be stored for up to 15 days in an airtight container or a plastic bag. They are also delicious when soaked in wine, making them one of the most versatile delicacies of Pugliese cuisine.

 Don't Wait, Bring Quality to the Table Now!

To savor Pugliese Taralli in the most authentic way possible, choose only the best. Click here to purchase our Organic Extra Virgin Olive Oil from monocultivar Peranzana and our Biscotti & Frolla | Soft Wheat Flour Type "0". With these excellent ingredients, your Taralli will not just be a simple snack but an unforgettable gastronomic experience.