The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Puglian Taralli

turosdolci's picture

Puglian Taralli

Taralli are a biscuit that is eaten by Italians any time of the day. It should be named the national biscotti because taralli are enjoyed by young and old. Wheather it is for breakfast, as a snack, dunked in wine, as a treat for children, they are a biscuit that fills every occasion.  They can be found  in every bakery, market and in every Italian home.  There are many preparations of taralli, but the one here is from the village where my grandparants come from, "Vieste (FG) Italy".

Puglian Taralli
Recipe Summary
Prep Time: 50 minutes 
Cook Time: 20-25 minutes @ 375 degrees F 
Yield: 5 Dozen

Dry Ingredients

3 cups all-purpose flour, unbleached

2 cups semolina flour

2 teaspoons dry yeast

1 teaspoon salt

2 tablespoons fennel seeds, lightly crushed, or 1 tablespoon crushed black peppercorns, or 1 teaspoon crushed red pepper flakes


1 cup dry white wine, warmed

1/2 cup extra virgin olive oil, warmed


Sprinkle the yeast over the warm wine and let it stand for several minutes, then stir it into the wine and mix well.  In a large bowl put all the remaining ingredients and your chosen seasoning. Mix and knead well until the dough is smooth and elastic.  Return to a clean bowl and cover the dough with plastic wrap or a dampened towel and let it rise for 30 minutes or longer in a warm place.


Divide the dough into pieces. Roll them into 1/2” cylinders. Cut them into 6” lengths. Bring the two ends together and join them to make a round doughnut - like shape. Press your thumb on the ends to seal them.


Bring a pot of salted water to a boil and drop the taralli in a few at a time. When the taralli rise to the surface, remove them and put them on a clean towel to dry.


Arrange the boiled taralli on a cookie sheet and bake in the oven for 20-25 minutes, until they are golden brown.

Note:  When crushing the black pepper, do not use a grinder.  The finely ground powder from the pepper will make the taralli taste hot.  Use only hand crushed pieces.

 An old Italian say: "No matter what the argument, it can be resolved with a glass of wine and a handfull of taralli"


Gman's picture

Here is a basket full of Taralli, following the recipe in Artisan Baking. A taralli is addicting and once you had one you can't stop eating them. I have never been able to get measurements for family recipes so I went to the book instead.



turosdolci's picture

Thank you for the picture.  There are many recipes for taralli, as I mention in my article.  You are right about being additive. The great thing about taralli is that they store so well and last a long time if you have to store them which in my house is impossible.  We have a bisoctti business and we often make them for wine tasting parties.

Gman's picture

You have me thinking about taralli again, looks like I will have to make a batch tonight. What makes mine special is the secret ingredient, anis seeds from the mountains of southern Italy. My aunt from Italy gets them from some ladies who pick them in the mountains and she ships small packages to my mom. They are like gold and what gives the taralli the distinctive taste that I grew up with.

Here is the small batch I was able to get. One tablespoon goes a long way.

turosdolci's picture

This is really good to know and I'll have to see if I can find some.  I live in Switzerland and often am in Northern Italy. In the south of Italy they make them with black pepper or red pepper flakes and they are my favorite. I do make them with anise seed which I buy in Italy, but yours must be more intense. I love them any way they are made. I also make a egg taralli which is light as a feather.  I have a recipe on my blog. They are very different and we mostly make them at Easter although you can find them any time of the year in Italy. Look in the RSS link they should be listed there.

Thanks for the info, now I'm going to be on the lookout for wild fennel. I will be traveling in the South or France and Liguria for about 4 months this winter, maybe I'll find someone who know where I can get them.