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
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.
What does taralli mean in Italian? ›
Taralli are toroidal Italian snack foods, common in the southern half of the Italian Peninsula. A wheat-based cracker similar in texture to a grissini breadstick, taralli can be sweet or savory.
What is the difference between taralli and tarallini? ›
Let's start with size: Taralli are bigger and are a tasty and crunchy substitute for breadsticks and bread on the table. Tarallini are smaller and perfect for aperitivo.
Why are taralli so good? ›
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.
How to enjoy taralli? ›
Pair your own Taralli like the Italians do, with a glass of wine as a recipe for the perfect afternoon. It is customary to dip the Tarallo in wine and allow it to soak up some of the liquid, making it the perfect texture for consuming and combining the flavors.
How do you serve traditional pandoro? ›
Pandoro is often served cut in horizontal slices that are restacked to resemble a Christmas tree. It can then be decorated with a simple dusting of confectioners' sugar, or each layer can be spread with whipped sweetened mascarpone, pastry cream, jams, or zabaglione.
Why do you boil taralli? ›
You can omit the boiling step, but that is what gives the surface of the taralli a nice shine.
What does taralli taste like? ›
Having originated in Puglia—the “heel” of Italy, home to over 60 million olive trees, some thousands of years old—the very best savory taralli taste of little more than good olive oil, lots of salt, and often either fragrant fennel seed or coarsely ground black pepper, the two most classic flavors.
Are taralli healthy? ›
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. Also, it provides some amount of protein and fiber, contributing to feelings of fullness and aiding digestion.
What is the shelf life of taralli? ›
Store in the dry cool place at the temperature from +6°С to +25°С and relative humidity below 75% away from the heating or cooling sources. Consume in one week after opening.
In Italy, the after-school snack is a cherished afternoon ritual known as "la merenda". It's a time-honored tradition that bridges the gap between the end of the school day and dinner. For most Italian adults, it's a fondly remembered piece of their own childhoods.
What are Italian sandwiches called in Italy? ›
A panino (plural: panini) is an Italian sandwich which typically uses a bread roll. Fillings may vary, usually it is about cold cuts, cheese, and more rarely vegetables, egg, and fish. A different item is tramezzino (plural: tramezzini).
Do Italians eat dessert for breakfast? ›
The secret to the Italian La Dolce Vita could well enough start with cake for breakfast! While different nationalities begin their day with breakfast cereals, eggs, pancakes, ham, or sausages, Italians choose cakes and other pastries for breakfast.
Why do Italians eat biscuits for breakfast? ›
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 are the Flavours of taralli? ›
If you would like to try this all-Italian delicacy, some of the most popular flavors include: Classic taralli with extra virgin olive oil. Fennel seed taralli. Taralli with tomato and oregano sauce.
What foods for La Befana? ›
Special treats on La Befana include sweet coal, small cookies called befanini and Befana cake – a cake with a large dried bean inside. Whoever gets the bean in their slice is king (or queen) for the day.
How to eat taralli baresi? ›
Taralli Baresi... very very crispy! These are a great snack and stay crispy for a very long time. They can be served with cheeses, salami and wine.
Is taralli healthy? ›
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. Also, it provides some amount of protein and fiber, contributing to feelings of fullness and aiding digestion.
What do Italians eat on la Festa della Repubblica? ›
Another dish widely savored on Festa della Repubblica is bucatini con le sarde. The pride of stunning Sicily, this pasta dish is traditionally prepared with a finely chopped mixture of local sardine and anchovies.
