Taralli di Finocchio – Fennel Taralli

Description

The origin of taralli dates back to 1400 and originates from the Puglia region in the southern part of the Italian Peninsula. It is said that the first tarallo was kneaded by a mother who, having nothing to feed her children, tried to work what she had in her pantry: flour, extra virgin olive oil, salt and white wine. The dough was subsequently flattened into two thin strips, giving them the appearance of a ring which, after rising, was baked in the oven.  Like the entire typical Apulian cuisine, they are also made of very simple ingredients. A particularity is that the taralli have to be cooked twice: first they get boiled in water and oil, and then they get baked in the oven until they get their signature golden colour.

The classical “gusto” is made with plain olive oil. The taralli are made out of flour, salt, dry white wine and olive oil. Other typical variants are made with fennel seeds or chilli. Traditionally taralli are served with an aperitivo or as a quick snack with cheese and olives.