• Country of origin: Italy, Puglia
  • Type of Meal: Snack, Aperitif
  • Season: Any season
  • Diet restrictions: Vegan
  • Number of servings: 10


  • 550g of plain flour
  • 10g of fine sea salt, as needed
  • 120g of extra virgin olive oil
  • 200g of dry white wine


  • Mix the flour and salt in a large bowl. Add the oil, and after the wine in a thin stream while stirring with a wooden spoon. Stir it till you have a homogenous dough.
  • Knead the dough for 10 minutes on a floured working surface until it is smooth and elastic.
  • Divide the dough into small pieces – around 15g – and roll them out to ropes about ½-cm thick. Form circles by joining the ends and pressing them lightly together.
  • Transfer them to baking sheets lined with parchment.
  • Let them rest for 1 hour in the fridge.
  • Boil water in a large pot and drop. Drop a batch of Taralli and boil them until they come to the surface. Take them out with a slotted spoon and put them on a surface covered with a kitchen towel to dry.
  • Preheat the oven to 190°C. Arrange the Taralli on the baking sheets lined with parchment. Bake them for about 40 minutes, or until they are deeply golden.
  • Take them out of the oven, let them entirely cool down and store them in an airtight container.

Buon appetito!

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