Mulino Bianco Tarallucci (350g)

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Basilicata: tarallini with fennel seeds, tarallini with sweet peppers, taralli with sugar, taralli with aviglianese sugar (much larger than usual), The first thing we’re going to do is whisk (or sift) the dry ingredients together in a large bowl and set them aside while we start mixing the liquid ingredients together. The taralli Pugliese, also called tarallini or tarallucci because of their small size, are the most popular. There is also the larger Taralli from Puglia with a round but slightly flattened and elongated shape that they call scaldatelli. In Italy we often use the expression “finire a tarallucci e vino”. Metaphorically, we use this expression to refer to an initially complicated or adverse situation that eventually ends amicably, in a serene atmosphere. Flour - I use Italian 00 (double zero) flour but you can use all-purpose flour instead (plain flour UK). If measuring in cups and using AP flour you may need to add a little more wine if it seems too dry.

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Once these Italian knots are placed on the parchment-lined baking sheet, bake in a preheated oven at 350°F for about 12-15 minutes. They will puff up so leave at least an inch in between… Finally bake them. Once cooled, the taralli can be stored in glass jars or food bags. This keeps them crisp and crumbly for a long time. Taralli in Apulia have a deep-rooted tradition, such as the typical Tomato Focaccia and the famous Orecchiette pasta.

Traditionally from Puglia, you'll find them in different shapes and sizes, technically these are tarallini (small taralli) and can be flavoured with fennel seeds, chilli flakes or herbs. Taralli are widespread throughout Italy, but the primacy of tradition belongs to the southern regions. Taralli, since their origins, have always been a symbol of conviviality. They were the dish of the family gathering for dinner after a long day of work. Calabria: white taralli, soft taralli, tarallini with anise seeds, tarallini with fennel seeds, tarallini with chilli, In the early 19th century the taralli “nzogna e pepe” were enriched with another ingredient that is still an integral part of it today: almonds. So Neapolitan taralli have some yeast and contains high amounts of animal fat.

In 1400, peasant families used to offer this food accompanied with good wine as a sign of friendship and cordiality. The most popular and traditional variant, which can be considered a classic along with taralli with oil only, is the one with fennel seeds. This expression, born in taverns, still has a meaning today and is used to define arguments that do not have a serious conclusion, and we agree in a friendly way in front of a glass of wine and some taralli. TARALLI PREPARATION

Just like the atmosphere generated by the tarallucci and wine offered, once upon a time, to guests. In Puglia it’s very common to flavor foods with fennel seeds. For example, sausage with fennel is very famous and so are some pasta sauces. Taralli with fennel are no different. Besides the ingredients, the cooking method also differs from the Taralli from Puglia. The Neapolitan taralli don’t have two cooking processes like the Pugliese taralli, but are baked directly in the oven without boiling.The taralli I have enjoyed in Sicily are made more like little ciambelle (little ring shapes)instead of knots. The last time I got to enjoy taralli in the winter time the year my dad passed away. What we are going to show you is the authentic recipe for Taralli Pugliesi. It’s an easy recipe made with a few simple ingredients. The steps to make taralli at home are also quite easy to follow. First you have to boil them in water and finally bake them. Here the taralli take on a golden surface and the typical crumbly, slightly crispy texture! Pugliese taralli soon spread throughout southern Italy. Particularly in Naples, the tradition of taralli took special root. I learnt about the dunking tradition from a friend’s nonna, who said that it was the best way to eat tarallucci. And she was right. The slightly sweet dense dough combined with a no-nonsense table wine tastes rustic and good. It won’t work with a fancy wine from a bottle, you need “ vino sfuso”, or bulk wine, sharp and strong, to fully immerse in this authentic taste of Abruzzo.

However, the evolution of the Neapolitan Taralli led to a completely different recipe that has in common with the Apulian one only the name. In the nineteenth century bakers added pasta of the taralli to transform the shape into figures. These real puppets were then used to decorate the tables of wedding banquets and were eaten at the end of the meal with a sweet wine. Once you’ve boiled all of the taralli lay them on a lined baking tray and bake them for 30-35 minutes until golden brown and crispy (photos 11 & 12). Let cool then serve. Recipe tips and FAQsThe tarallo is a biscuit which was originally salty in taste but which over time has also acquired a sweeter variant. The basic ingredients are water, flour and yeast. We generally use them as bread substitutes to enjoy with cold cuts and cheeses. They are also great as an appetizer with a good glass of red wine. To add the onion to the dough, proceed as follows: cut a medium-sized onion into very small pieces. Sauté it in a pan with a little oil until it is well cooked and soft. Allow it to cool completely. Over time there were minor refinements: in addition to being baked, the taralli were first boiled to make them crispier and crumblier.