Well-known all across the country, Taralli are a traditional bakery product from Southern Italy that has obtained the status of “traditional Italian regional food product” by the Ministry of Agricultural, Food and Forestry Policies. The traditional recipe, with its simple, genuine ingredients, has not changed overtime. Taralli are made with flour, wine and extra virgin olive oil by expert hands that prepare the dough with care, according to tradition.
Puglia’s Taralli have reached tables all across Italy, but in recent years they have also become essential to the success of a good aperitif and popular during happy hour: a great way of reinventing the role of this traditional product that has set a new third millennium trend.
Where we are from, Taralli come in multiple shapes and forms, to please even the most sophisticated palates: mignon with fennel seeds, egg taralli, wine taralli, croccantissimi, nodini with fennel seeds, sfiziosetti, treccine, and lots more.