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A common snack in the Puglia region of the Italian Peninsula, taralli is one of the most widely consumed snacks in the region and can be found throughout Italy. In southern Italy, taralli is regarded as a necessary accompaniment with wine.

Taralli is an Italian bread shaped like a ring and knotted at the ends. It is usually served as an appetizer with olive oil, fennel seeds, chilli flakes or other ingredients.

It is easy to prepare and can be preserved for weeks to be served when you are craving a light snack or need an accompaniment for coffee or wine.


  • Flour
  • Salt
  • Olive oil
  • White wine
  • Fennel seed/chilli flakes/rosemary or your favourite herbs


  • In a large mixing bowl, mix the flour, salt and fennel seed (or desired herb) until well combined.
  • Make a well in the centre of the mixture in the mixing bowl and pour in the white wine and olive oil.
  • Incorporate the flour into the liquid until a rough dough is formed.
  • Transfer the dough onto a work table and knead for about 10 minutes. After kneading, wrap the dough in a plastic wrap.
  • Cut a small amount of dough and roll it into a small rope (½ thick and 3 inches long). Place one end of the rope over the other to form a bagel-shaped knot.
  • Repeat this process with the remaining dough until all the taralli is formed.
  • Boil a large pot of salted water. In the boiling salted water, add the taralli in batches depending on the size of your pot. Allow the taralli to boil for about a minute and remove them once they begin to float to the surface (not before!)
  • Remove the taralli from the water with a sieve or a frying spoon and place them on a clean kitchen towel to dry.
  • Do this for all the taralli and after every piece has been boiled, leave the taralli to dry for at least 4 hours. Turn them over after 2 hours.
  • Afterwards, place all the dried taralli on a parchment paper-lined baking tray and bake in an oven preheated to 375F for 30 minutes until golden and crispy.
  • Turn off the oven and bring out the taralli to allow it cool.
  • Serve with wine, coffee or tea.

Additional Tips

  • You can decide to make sweet taralli by adding sugar instead of fennel seeds or herbs to your taralli.
  • Salt is an important ingredient when making taralli. Do not skip the salt.
  • You can made different flavour variations of taralli. You can add chilli flakes, rosemary, oregano, black pepper, Parmigiano Reggiano and even sugar.
  • When making taralli, white wine is the recommended liquid for making the dough. However, if you need to avoid alcohol, you can use water instead.
  • Instead of manually kneading the dough, you can use a stand mixer with a dough hook attached to make the dough.
  • You can store your taralli for up to 3 weeks in an airtight bag or container at room temperature. Freezing is not advised.