Calabrese Taralli are very different from those made in other regions of Italy. In some parts of Italy these crunchy breadsticks go alongside some good Vin Santo, but I love mine dunked. Growing up an immigrant in a Calabrese/Sicilian home we ate these for breakfast. We dunked them in milk with coffee and we were so lucky to have a nonna who baked every day.
Recently, we kind of had a family feud Taralli baking day. That’s when I decide to call my mom and get the official recipe. Of course there were no measurements; and so, I gambled and was lucky. Growing up I made these thousands of times along my nonna, but you know, she used a handful of this and a glass of that. In fact, mom said to me you know, use a small glass of oil. I had to think, she meant the small Italian wine glasses. I love the black Anise seeds, but searched high and low for them in Italy last year and couldn’t find them. You can find green Anise seeds or use fennel, but today, I opted out.
It’s hard to probably pinpoint the origin of these well-loved breadsticks. I think they stem from the cucina povera. They probably had leftover bread dough and decide to get creative. That’s why you can have savoury or sweet taralli, but of course the recipe changes a bit. In the North they use white wine, but down south we like to drink our wine from a cup. LOL Either way enjoy!!
Here is a sweet taralli/ginetti we make for Easter:https://recipesatmytable.com/nonnas-easter-ginetti/
Ingredients
- 4 cups all purpose flour
- 2 tsp salt
- 2 tsp yeast
- 1 tsp sugar
- 1 cup warm water
- 1/2 cup oil ( Canola, vegetable or a light olive oil will do)
- 1/2 cup cold water
- 1 large egg
- 1 tsp Anise seeds or fennel (optional)
Process
Mix the 1 cup water, 2 tsp yeast and and 1 tsp sugar. Along side I whisk the egg with the 1/2 a cup oil and then add the cold water.
Pulse the flour and the salt.
Add the oil, water and egg mixture first and pulse. Follow with the yeast mixture.
Turn the dough onto a counter and knead. I added about 1/4 cup flour. I kneaded the dough for about 5 minutes.
It was smooth and not sticky.
I cut the dough into four pieces and then each piece into 8.
We rolled the smaller pieces into ropes. I cut each piece of Dough into 12 inch ropes and joined the two ends by pinching them. This should form a ring. the thinner the rope, the crispier the bread stick.
I laid out a table cloth and put the ropes on top.
Don’t overcrowd the ropes in the boiling water. Two minutes are enough. Take them out with a slotted spoon and place on a pan with parchment paper or a cooling rack and then lay them out back on the table-cloth.
Into a 375 F oven they go for 8 minutes on each side.
Out of the oven and ready for some dunking.
Calabrese Taralli
Ingredients
- 4cupsall purpose flour
- 2tspsalt
- 2tspyeast
- 1tspsugar
- 1cupwarm water
- 1/2cupoilCanola, vegetable or a light olive oil will do
- 1/2cupcold water
- 1large egg
- 1tspAnise seeds or fenneloptional
- Makes 32 breadsticks
Instructions
Mix the 1 cup of water, 2 tsp yeast and 1 tsp sugar. Let it get foamy. In another bowl whisk the egg and the 1/2 cup of oil. To this add the cold water.
In a mixer pulse the flour and salt. Now add the oil, water, and egg mixture first and then follow with the yeast mixture. Add the Anise seeds if you choose now. Knead with the dough hook for about 10 minutes. The dough should be smooth and not sticky. Keep an extra 1/4 cup of flour handy if needed here.
Cover with a tea towel and let dough rest for about 30 minutes.
Place the dough on a floured counter and knead for one minute.
Cut the dough into quarters. Roll each quarter into a log and cut each log into 8 pieces.
Roll each piece of dough into 12 inch ropes and join the two ends by pinching. This should form a ring. The thinner the rope the crispier the bread stick. Put breadsticks on a table cloth.
Set a large pot of water on the stove and bring to a boil, then reduce heat to a simmer. Drop the trail into the water and do not overcrowd the pan. Put in about 4 taralli at a time. When they come to the top, remove with a slotted spoon.
Place on a cooling rack or a pan covered with parchment paper to drain. Then they can go back onto the tablecloth.
Set your oven to F 375 and place the breadsticks directly onto the oven rack for about 15 to 20 minutes. I like them golden brown. Keep an eye on them
FAQs
A traditional Italian way to enjoy taralli is with a glass of wine (or grape juice). Dip the cracker into your glass and allow it to soak up some of the liquid. Then, enjoy the way that the texture and flavor transform. Classic taralli are the perfect choice for pairing with your favorite grape.
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.
Why are taralli so good? ›
Crunchy, tasty, and somehow indulgent in their simplicity, taralli are small, round, and fragrant morsels of bread dough, enriched with olive oil and white wine. They can be also flavored with things like chili peppers or fennel seeds, as well as olives or onions.
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.
How do Italians eat taralli? ›
Aperitivo or antipasto
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. Prepare a cutting board with Italian cold cuts and cheeses of your choice and serve them with a nice bowl of crispy taralli.
How do you eat Tarallo? ›
While some enjoy pairing the crackers with different seasonings and dip choices, others prefer to eat them simply plain. Italian restaurants love to serve them because of their versatility. Oftentimes Taralli are presented to the table alongside assorted cheeses, nuts and fruit.
What does taralli mean in Italian? ›
A cracker similar in texture to a breadstick, a pretzel, or a sushka, taralli can be sweet or savory.
What does tarallucci in Italian mean? ›
“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.
What is the afternoon snack called in Italy? ›
Even though Italy's afternoon snack time, known as merenda, is meant for children - it's good for adults too. In my family, merenda was practiced almost daily when we were young.
Why do Italians have dessert for breakfast? ›
Eating so late at night means Italians don't wake up hungry in the morning, therefore a light breakfast of coffee and cake is enjoyed as a “morning snack” and is preferred to protein-packed heavy American or English breakfast options.
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.
Do Italians eat pastries for breakfast? ›
The ideal accompaniment to your coffee is bread or rolls with butter and jam, biscotti, or a pastry. At home breakfast options include, muesli and yogurt, cookies, croissants, and fruit. Breakfast in Italy might not be the healthiest, but it sure is delicious. You probably won't see things like cereal and muffins.
Where is the most authentic Italian food in Italy? ›
Diving deeper into the tastes of Italy, these are the places you'll find the best foods that the country has to offer:
- Naples. Naples is perfect for those on a quest for the ultimate pizza; the Margherita pizza was first created here, and other toppings were added. ...
- Bologna. ...
- Rome. ...
- Verona.
- Parma. ...
- Florence. ...
- Venice. ...
- Lucca.
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 ...
What are the two most popular street foods in Italy? ›
Focaccia is definitely one of the most famous Italian street food, right after the pizza and gelato. This is a flatbread that's really popular all around Italy. Though, in different parts of the country, the Focaccia is made in different ways, with different flavors.
What does taralli taste like? ›
Taralli come in various flavors such as olive, onion or chili peppers but the most popular and traditional ones are plain or with fennel seeds. The wine is really what gives such an amazing and deep flavor to taralli, and the hint of olive oil and fennel seeds is what makes them even more delicious!
Are taralli good for you? ›
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.
What is taralli in english? ›
Taralli (Round breadsticks)
What is taralli made of? ›
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.
