I Taralli Pugliesi - Amore Di Puglia

Editorial Staff 23 May 2022

For many, it would come from the Latin word torrère, meaning to toast, for others it could derive from the Italic tar, meaning to wrap, or from the French danal, meaning round bread, or from the French toralmeaning dryer. But the most probable hypothesis would make it derive from the Greek daratos, meaning bread.

Read: History of Greek in Puglia

The versions are numerous to say the least, you can find bigger ones, smaller ones, flavored with various types of spices. But the classic recipe is easy and quick to prepare.

We begin by kneading the flour with two tablespoons of oil, two tablespoons of dry white wine, a handful of fennel seeds, a pinch of salt and two whole eggs.

Then divide the dough into ropes about 15 centimetres long each and close them into a donut shape, carefully joining one end to the other.

Infine, si gettano i tarallucci in una pentola e una volta a galla si scolano e si adagiano su una teglia unta d’olio, per cuocerli in forno (180 °C) per una ventina di minuti.

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Apulian Taralli

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