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
Pair your own Taralli like the Italians do, with a glass of wine as a recipe for the perfect afternoon. It is customary to dip the Tarallo in wine and allow it to soak up some of the liquid, making it the perfect texture for consuming and combining the flavors.
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 is the difference between taralli and tarallini? ›
Let's start with size: Taralli are bigger and are a tasty and crunchy substitute for breadsticks and bread on the table. Tarallini are smaller and perfect for aperitivo.
Why are taralli so good? ›
They are rich, salty and crumbly, like the best pie crust. And they arrive with a gust of heat, studded with more cracked black pepper than would seem possible, or sensible. “Our taralli are the perfect thing to eat with an aperitivo,” said Shelley Lindgren, the restaurant's wine director and co-owner.
How do Italians eat taralli? ›
Aperitivo or antipasto
The traditional way to serve taralli is to use them as an appetizer or aperitif accompaniment. In both cases, taralli are accompanied by cheese and cold cuts. Prepare a cutting board with Italian cold cuts and cheeses of your choice and serve them with a nice bowl of crispy taralli.
Are taralli healthy? ›
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.
How are taralli eaten? ›
Dipped In Wine (Or Grape Juice)
A traditional Italian way to enjoy taralli is with a glass of wine (or grape juice).
Why do you boil taralli? ›
Just like bagels or pretzels, taralli must be boiled before baking, which creates their characteristic crispy texture.
What crackers do Italians eat with cheese? ›
Snacking and serving
“Taralli are perfect to serve with dips, cheeses, antipasti, used as a canapé with your favourite topping, tossed through salads or added to grazing tables,” says Bruno.
What is afternoon snack in Italy? ›
La merenda is the typical mid-afternoon snack that most Italians tend to associate with coming home from school as a child—that moment of the day, somewhere around 4 or 5 o'clock, when little tummies are groaning and need a small something to help make it to dinnertime, still a few hours away.
Panini is an Italian word, the plural form of panino, and are Italian sandwiches. Panini are usually prepared on a bread roll or rustic bread.
What is Italian for afternoon snack? ›
In Italy, the after-school snack is a cherished afternoon ritual known as "la merenda". It's a time-honored tradition that bridges the gap between the end of the school day and dinner.
Why do Italians have dessert for breakfast? ›
Eating so late at night means Italians don't wake up hungry in the morning, therefore a light breakfast of coffee and cake is enjoyed as a “morning snack” and is preferred to protein-packed heavy American or English breakfast options.
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 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.
What does taralli taste like? ›
Having originated in Puglia—the “heel” of Italy, home to over 60 million olive trees, some thousands of years old—the very best savory taralli taste of little more than good olive oil, lots of salt, and often either fragrant fennel seed or coarsely ground black pepper, the two most classic flavors.
How do you eat taralli pugliesi? ›
Store in a closed container to keep them crisp, and serve with an aperitivo – they are the a nice accompaniment for the rest of that dry white wine – or pile them into a breadbasket at dinner.
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.
