Calabrese Taralli are very different from those made in other regions of Italy. In some parts of Italy these crunchy breadsticks go alongside some good Vin Santo, but I love mine dunked. Growing up an immigrant in a Calabrese/Sicilian home we ate these for breakfast. We dunked them in milk with coffee and we were so lucky to have a nonna who baked every day.
Recently, we kind of had a family feud Taralli baking day. That’s when I decide to call my mom and get the official recipe. Of course there were no measurements; and so, I gambled and was lucky. Growing up I made these thousands of times along my nonna, but you know, she used a handful of this and a glass of that. In fact, mom said to me you know, use a small glass of oil. I had to think, she meant the small Italian wine glasses. I love the black Anise seeds, but searched high and low for them in Italy last year and couldn’t find them. You can find green Anise seeds or use fennel, but today, I opted out.
It’s hard to probably pinpoint the origin of these well-loved breadsticks. I think they stem from the cucina povera. They probably had leftover bread dough and decide to get creative. That’s why you can have savoury or sweet taralli, but of course the recipe changes a bit. In the North they use white wine, but down south we like to drink our wine from a cup. LOL Either way enjoy!!
Here is a sweet taralli/ginetti we make for Easter:https://recipesatmytable.com/nonnas-easter-ginetti/
Ingredients
- 4 cups all purpose flour
- 2 tsp salt
- 2 tsp yeast
- 1 tsp sugar
- 1 cup warm water
- 1/2 cup oil ( Canola, vegetable or a light olive oil will do)
- 1/2 cup cold water
- 1 large egg
- 1 tsp Anise seeds or fennel (optional)
Process
Mix the 1 cup water, 2 tsp yeast and and 1 tsp sugar. Along side I whisk the egg with the 1/2 a cup oil and then add the cold water.
Pulse the flour and the salt.
Add the oil, water and egg mixture first and pulse. Follow with the yeast mixture.
Turn the dough onto a counter and knead. I added about 1/4 cup flour. I kneaded the dough for about 5 minutes.
It was smooth and not sticky.
I cut the dough into four pieces and then each piece into 8.
We rolled the smaller pieces into ropes. I cut each piece of Dough into 12 inch ropes and joined the two ends by pinching them. This should form a ring. the thinner the rope, the crispier the bread stick.
I laid out a table cloth and put the ropes on top.
Don’t overcrowd the ropes in the boiling water. Two minutes are enough. Take them out with a slotted spoon and place on a pan with parchment paper or a cooling rack and then lay them out back on the table-cloth.
Into a 375 F oven they go for 8 minutes on each side.
Out of the oven and ready for some dunking.
Calabrese Taralli
Ingredients
- 4cupsall purpose flour
- 2tspsalt
- 2tspyeast
- 1tspsugar
- 1cupwarm water
- 1/2cupoilCanola, vegetable or a light olive oil will do
- 1/2cupcold water
- 1large egg
- 1tspAnise seeds or fenneloptional
- Makes 32 breadsticks
Instructions
Mix the 1 cup of water, 2 tsp yeast and 1 tsp sugar. Let it get foamy. In another bowl whisk the egg and the 1/2 cup of oil. To this add the cold water.
In a mixer pulse the flour and salt. Now add the oil, water, and egg mixture first and then follow with the yeast mixture. Add the Anise seeds if you choose now. Knead with the dough hook for about 10 minutes. The dough should be smooth and not sticky. Keep an extra 1/4 cup of flour handy if needed here.
Cover with a tea towel and let dough rest for about 30 minutes.
Place the dough on a floured counter and knead for one minute.
Cut the dough into quarters. Roll each quarter into a log and cut each log into 8 pieces.
Roll each piece of dough into 12 inch ropes and join the two ends by pinching. This should form a ring. The thinner the rope the crispier the bread stick. Put breadsticks on a table cloth.
Set a large pot of water on the stove and bring to a boil, then reduce heat to a simmer. Drop the trail into the water and do not overcrowd the pan. Put in about 4 taralli at a time. When they come to the top, remove with a slotted spoon.
Place on a cooling rack or a pan covered with parchment paper to drain. Then they can go back onto the tablecloth.
Set your oven to F 375 and place the breadsticks directly onto the oven rack for about 15 to 20 minutes. I like them golden brown. Keep an eye on them
FAQs
Many Italian bakers use high-grade olive oil, knowing the taste of the good stuff will shine through while creating a fluffier, flakier Tarallo consistency. Or the Taralli be cooked longer to harden and crisp it, resulting in a satisfying crunch.
How do you eat taralli pugliesi? ›
A traditional Italian way to enjoy taralli is with a glass of wine (or grape juice). Dip the cracker into your glass and allow it to soak up some of the liquid. Then, enjoy the way that the texture and flavor transform. Classic taralli are the perfect choice for pairing with your favorite grape.
What do Italians eat taralli with? ›
Usually, taralli are accompanied by Italian cheeses like Parmigiano, pecorino, provolone, but any cheese goes well with these snacks. What should never be missed is a good glass of wine.
What is the story of taralli? ›
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.
What does taralli mean in Italian? ›
Taralli are toroidal Italian snack foods, common in the southern half of the Italian Peninsula. A wheat-based cracker similar in texture to a grissini breadstick, taralli can be sweet or savory.
What do taralli taste like? ›
If you are a fan of grissini, the thin long Italian breadsticks, taralli will taste pleasantly familiar. But the taralli at A16 are far from plain. They are rich, salty and crumbly, like the best pie crust.
What part of Italy is taralli from? ›
Taralli are small, unleavened bread rings that originate in Puglia, a region in the south of Italy that makes up the heel of the geographical boot that makes up the Italian peninsula.
Who invented taralli? ›
They were invented during the late 8th Century by impoverished workers in Puglia who, starving, decided to make something edible out of left-over scraps of dough to sustain them through periods of famine, but through the years they have grown in popularity to become one of the most common snacks in the country thanks ...
Are taralli good for you? ›
Taralli, for instance, can offer certain nutritional benefits. It contains olive oil, which is a good source of monounsaturated fats known for their heart-healthy properties.
What to serve with taralli? ›
Taralli make for a delicious snack and often accompany aperitif. The best match is with wine, preferably from Puglia, such as Primitivo di Manduria, Nero di Troia or Negramaro. Taralli are good with pretty much everything: at the beginning of a meal, with olives, cured meats or a platter of cheeses.
Tripe (trippa in Italian) is a classic dish in regional Italian cuisine made from the edible lining of the stomachs of ruminants, primarily cows. In Lombardy, tripe may also be the first part of the small intestine of a veal calf or a steer. It is a simple dish, but it requires many hours of cooking time.
What is Italian snack time called? ›
Mid-afternoon snack (merenda)
The merenda (from the Latin merenda) is not a main meal, but an important snack in the mid-morning (around 10 o'clock a.m.) or mid-afternoon (around 5 o'clock p.m.).
What is taralli made of? ›
Taralli are quite simple to make, with an unleavened dough of flour, salt, extra-virgin olive oil, and white wine. You can leave the dough plain or spice it with fennel seeds or cracked black pepper.
Where did taralli crackers come from? ›
The origin of the taralli recipe goes back to 1400. Legend has it that the first tarallo was kneaded by a mother who, having nothing to feed her children, tried to work what she had in her pantry: flour, extra virgin olive oil of olive, salt, white wine.
Why are Italian ingredients so good? ›
Italian dishes are typically rich in olive oils rather than loaded with unhealthy fats. Italian recipes are also almost always made from scratch, so the possibilities of artificial ingredients and processed foods are lower. Furthermore, fresh vegetables, fruits, and fish are staples in Italian cuisine.
Why do Italians eat biscuits for breakfast? ›
For the same reason that other countries eat bacon, eggs or something else: tradition. Actually it is true, breakfast in Italy is often based on sweet foods. It is not always as seen in the movies, cappuccino and croissants, but biscuits, rusks with jam, bread with jam, milk with cereals, etc. are often eaten.
What are taralli made of? ›
Taralli hail from Puglia and the base recipe calls for flour, olive oil, and white wine, making these incredibly simple to make. They make a great addition to any antipasto spread or charcuterie board along with olive bread, eggplant caponata, or peperonata.
