Traditional Pugliese Taralli: Crunchy Italian Snack Recipe

Taralli, or tarallini Pugliesi, are a classic crunchy snack from Puglia. Made with white wine, flour and olive oil, they bake into crisp, golden rings. Season them with fennel, chili flakes, rosemary or parmesan and serve with drinks for a simple Italian aperitivo.

These bite-sized tarallini are perfect with an aperitif — small, crunchy and irresistibly moreish. Traditionally from Puglia, they come in various sizes and shapes; the smaller ones are often called tarallini and are commonly flavoured with fennel seeds, pepper flakes or herbs.

They’re straightforward to make and store well in airtight jars for weeks, making them ideal to prepare ahead and serve whenever aperitivo time arrives.

Ingredients – what you need

Below are the basic ingredients and some tips to get the best results.

• Flour – Italian 00 (double zero) is ideal, but all-purpose/plain flour works too. If using cups with AP flour you may need a little extra wine if the dough feels dry.
• White wine – use a dry white such as Verdeca, Soave or Pinot Grigio for authentic flavour. Cold wine is fine.
• Olive oil – extra virgin olive oil gives the best taste.
• Salt – essential for seasoning; don’t omit it.
• Fennel seeds – optional but traditional and delicious. Alternatives include chili flakes, rosemary, oregano or grated parmesan.

In a large bowl combine the flour, salt and fennel seeds until evenly mixed.

Make a well in the centre and pour in the white wine and olive oil. Use a fork to draw the flour into the liquid until a rough dough forms.

Knead the dough for about 10 minutes until smooth, then wrap it in plastic wrap and let it rest briefly.

Bring a large pot of salted water to a boil. Pinch off a small piece of dough (about 1 teaspoon) and roll it into a thin rope roughly ½ cm (about 1/5 inch) thick and 3 inches long.

Fold the rope into a small bagel shape, pressing the ends gently to seal. Continue until all the dough is shaped.

Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper.

Working in batches, drop the taralli into the boiling salted water. Once they float (about 20–30 seconds) lift them out with a slotted spoon and drain them on a clean towel.

Arrange the boiled taralli on the prepared tray and bake for 30–35 minutes, or until they are golden and crisp. Allow to cool fully before serving.

Recipe tips and FAQs

• Flavour variations – try fennel seeds, red pepper flakes, rosemary, oregano, black pepper or Parmigiano Reggiano. Adjust quantities to taste.
• Use minimal flour when shaping – the dough should be slightly tacky but not stick to your hands. Dust sparingly to avoid tough taralli.
• Don’t skip the salt – it’s key for balanced flavour.
• Storage – keep taralli in an airtight container; they stay fresh for 3–4 weeks.

More Italian appetizers to try

• Fried Sausage Stuffed Olives – delicious and crispy
• Grissini – Italian breadsticks
• Fried Sage Leaves with Anchovies
• Italian Farinata Chickpea Flatbread (La Cecina Toscana)
• Baked Ricotta with Thyme and Parmesan

If you make these taralli or any other recipe, please rate it and share your experience in the comments. I love hearing how your baking turns out!

Taralli Pugliesi

By Emily

Prep: 30 mins

Cook: 40 mins

Resting time: 30 mins

Total: 1 hr 40 mins

Servings: 80 – 90 Taralli

Taralli or Tarallini Pugliesi are a delicious little snack from Puglia. Crunchy and crispy, made with white wine, flour and olive oil — perfect for an Italian aperitivo.

Ingredients

• 2 cups Italian 00 flour (290g) — or all-purpose flour
• 2/3 cup dry white wine (140ml), cold
• 1/3 cup olive oil (60ml)
• 1 tsp sea salt flakes, plus extra for boiling
• 1 tbsp fennel seeds (optional)

Instructions

1. Combine the flour, salt and fennel seeds in a large bowl.
2. Make a well in the flour and add the white wine and olive oil. Use a fork to bring the flour into the liquid until a rough dough forms.
3. Knead the dough for about 10 minutes, then wrap in plastic wrap.
4. Bring a large pot of salted water to a boil. Pinch off about 1 teaspoon of dough and roll into a rope roughly ½ cm thick and 3 inches long.
5. Form the rope into a small ring and press the ends together. Repeat until all the dough is shaped.
6. Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper.
7. Boil the taralli in batches until they float (20–30 seconds). Remove with a slotted spoon and drain on a towel.
8. Place drained taralli on the lined tray and bake 30–35 minutes until golden and crisp. Cool completely before serving.

Notes

• Flavour variations: fennel seeds, red pepper flakes, rosemary, oregano, black pepper or Parmigiano Reggiano.
• Shaping tip: use minimal flour when rolling; the dough should be tacky but manageable.
• Salt: essential for flavour—don’t skip it.
• Storage: taralli keep well in an airtight container for 3–4 weeks.

Nutrition

Approximate per tarallo: Calories: 21 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 1 g

Nutrition information is automatically calculated and should be used as an approximation.