Taralli

Taralli are traditional Italian snack foods, common all over the southern half of the Italian Peninsula. A cracker similar in texture to a breadstick, a pretzel, or a sushka, taralli can be sweet or savory. Sweet taralli are sometimes glazed with sugar. Savory taralli may be flavored with onion, garlic, sesame seeds, poppy seeds, fennel, pepper, chili or just salt. Sweet and plain taralli are often dunked in wine.

History

The origin of taralli is not clear, but it is known that they were already widespread in the southern regions of Italy, such as Apulia, Campania, and Basilicata, in the 17th century. They were often made at home by housewives, using simple and readily available ingredients.

Preparation

Taralli are made from flour, water, yeast, and salt. The dough is kneaded until it is smooth and then shaped into rings. The rings are briefly boiled before being baked, which gives the taralli a unique texture. The result is a crunchy snack that can be kept for a long time without spoiling.

Varieties

There are many varieties of taralli, which vary by region. In Apulia, taralli are often flavored with fennel seeds or pepper. In Campania, they are typically sweet and covered with a sugar glaze. In Calabria, taralli can be spicy, with chili pepper added to the dough.

Serving

Taralli can be served as a snack, appetizer, or accompaniment to wine. They are also often included in Italian antipasto platters, along with cheese, olives, and cured meats.

See also

• Italian cuisine
• List of Italian dishes
• List of snack foods

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