Soft Fennel Taralli Recipe (2024)

FAQs

What is the difference between taralli and tarallini? ›

Taralli are classically formed into rings or ovals about 10 to 12.5 cm (3.9 to 4.9 in) in circumference. Smaller taralli, called tarallini, with a circumference of 3.8 to 7.8 cm (1.5 to 3.1 in), are sold commercially.

What should never be missed is a good glass of wine. In some regions of Italy, there is an exciting tradition...they dip their taralli in wine. 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.

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.

A cracker similar in texture to a breadstick, a pretzel, or a sushka, taralli can be sweet or savory.

“Tarallucci e vino” (tarallucci is an affectionate diminutive of taralli) is an Italian expression too. It generally means that all's well that end's well.

You can omit the boiling step, but that is what gives the surface of the taralli a nice shine.

Taralli—or Tarallo as a singular– are also known as Marsala wine cookies, and are a well-loved snack all across Italy. Don't confuse Taralli for just any type of dough-based snack. Its distinct appearance and mouthfeel make it unique compared to its cookie compatriots.

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.

They were invented during the late 8th Century by impoverished workers in Puglia who, starving, decided to make something edible out of left-over scraps of dough to sustain them through periods of famine, but through the years they have grown in popularity to become one of the most common snacks in the country thanks ...

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.

Technically speaking, all parts of the plant are edible, but most people will find the stalks too tough and fibrous to eat. The leaves can be chopped and used to flavor salads, dressings, marinades and sauces. They tend to have a slightly more citrusy flavor than the base. The base (or bulb) is delicious raw or cooked.

Detoxification: Fennel seeds have diuretic qualities, which may be partially extracted into the water by soaking them in water overnight. By encouraging urine production and waste product elimination, this may help the body's natural detoxification procedures.

Citrus: Fennel pairs well with citrus fruits such as oranges, lemons, and limes. Herbs: Fennel pairs well with fresh herbs such as dill, parsley, and thyme. Cheese: Fennel pairs well with cheeses such as parmesan, feta, and goat cheese. Nuts: Fennel pairs well with nuts such as almonds, hazelnuts, and pine nuts.

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.

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.