Traditional Taralli Recipe from Puglia

Crunchy, Addictive, and Authentically Italian — Learn How to Make Taralli, the Classic Puglian Snack That’s Perfect for Aperitivo.

When traveling through Apulia, the "heel of the boot" of Italy, food is everywhere. We already talked in this post about how rich the entire region is in therms of culinary traditions and ingredients. Vegetables, wheat to make crusty bread and taralli, seafood, excellent cheese like creamy burrata, wine and olive oil in abundance.

While traveling through Apulia, if you stop to have an aperitivo, the waiter will be serving bowls of soft bocconcini of mozzarella, plump green olives, bits of salami, sun-dried tomatoes, and crunchy taralli, a snack food similar in texture to a breadstick or a pretzel. They'll quickly become your addiction.

If you miss Apulia, you can learn to make taralli at home, they 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.

What Are Taralli?

Taralli are crisp, savory snacks traditionally enjoyed throughout southern Italy, especially in Puglia. You’ll find them served at bars with drinks, packed into picnic baskets, or in rustic breadbaskets at family dinners. Their addictive crunch and subtle flavor make them the perfect pairing with cheese, olives, salumi, or a glass of local wine.

Taralli are made with a simple, unleavened dough of flour, extra virgin olive oil, white wine, and salt—often seasoned with fennel seeds or black pepper for added flavor. The dough is shaped into small rings, briefly boiled, and then baked until crisp.

If you've traveled to Puglia and fallen in love with its flavors, here’s a taste you can easily recreate at home, here's how.

Traditional Taralli Recipe from Puglia

Preparation Time: 1 hour, 10 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 40 minutes

Yield: About 100 taralli

Ingredients

4 cups (1 lb, 500 grams) flour

1 tsp (10 grams) salt

2/3 cup (150 ml) extra-virgin olive oil

1 cup (200 ml) dry white wine

optional spices:

1-2 tsp fennel seeds, cracked black pepper, chile flakes, onion flakes

Cooking Directions

In a large bowl, mix the flour and salt.
Add the oil and wine, and mix with a fork until the dough forms into a rough mass.
Dump the dough onto a wooden board and knead it for about 5 minutes, until it is smooth.
If you want to add any optional spices, knead them into the dough (or divide the dough and add spice to ½ of the dough) - knead well to distribute the spice.
Cover the dough and let it rest, along with your arms, for 15-30 minutes.
Pinch walnut-sized pieces of dough, roll first between your hands, and then against the wooden cutting board, so that the dough forms a thin rope, about ½ inch (1 cm) in diameter and 4" long (10 cm).
Shape each rope into a ring, and seal the edges together by pressing lightly, then set aside the taralli rings on a wooden board and cover with a towel.
In the meantime, bring a large pot of water to boil.
Put 6-10 of the taralli into the boiling water, and when they float to the surface - this will only take 30-60 seconds - remove them with a slotted spoon and place them on a cloth to dry and cool.
Tip: Try not to plop one tarallo on top of another when dropping them into the pot, and if they stick to the bottom, give them a gentle nudge with the slotted spoon
Put the cooled taralli on baking sheets and bake in a preheated oven at 375°F (200°C) for about 25 minutes, until golden.
Remove and cool on racks.
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.

Serving Suggestions

Serve taralli with a glass of chilled white wine or rosé, alongside mozzarella bocconcini, green olives, sun-dried tomatoes, or salami. They’re perfect as a pre-dinner snack, picnic addition, or even packed in a lunchbox.

You can also enjoy taralli as part of our Trani Wine and Olive Oil Tasting Tour, where you'll discover authentic flavors and traditions from local producers.

Tips for Making the Best Taralli

Use good olive oil. The flavor really comes through, so choose a high-quality extra virgin variety.

Don't skip the boiling step. It’s essential for achieving that signature crunchy texture.

Experiment with flavors. Add rosemary, chili flakes, or even a touch of garlic powder to make your taralli your own.

Store properly. Once fully cooled, keep them in an airtight container for up to two weeks.

Bring Puglia to Your Kitchen

Making taralli at home is more than just baking—it’s a way to reconnect with your travels and share the warmth of southern Italy with friends and family. Simple, rustic, and deeply satisfying, these little rings are a bite of Puglian tradition you’ll return to again and again.

Interested in Puglian food? Read more about the best and most typical dishes from the Puglia region.

Buon appetito!

Planning a Trip to Italy?

If you're dreaming of sun-drenched landscapes, incredible food, and authentic experiences, Puglia is waiting for you. From hands-on cooking classes to wine and olive oil tastings in charming towns like Trani, we can help you discover the real flavors of southern Italy.

Let us organize a personalized tour that brings you closer to the heart of Italian culture—one tarallo at a time.

Contact us to start planning your Italian food adventure today!