• 1 hour 10 mins

  • Easy

  • 15-20 serves (about 80 pieces)



550g PLAIN FLOUR (=19,40oz=4 ⅓ cup)

120g EXTRA-VIRGIN OLIVE OIL (=4,23oz=½ cup)

13g TABLE SALT (=0,46oz=¾ tbsp)

200g DRY WHITE WINE (=7,05oz) 


Mix flour, oil and salt until the compound becomes crumbly. Add the wine and knead. Work the dough for about 10 minutes (until it becomes smooth). 

Put on the stove a pot filled with water and bring it to boil.

In the meantime, make small dough balls (about 8-10g=0,28-0,35oz each), then roll each piece of dough with the hands to shape just as many rounded sticks (about 9-10 x 1 cm). Turn each small rope around your finger and then tie its ends together as to shape a ring.

Once water is boiling, plunge the rings in and drain them with a slotted spoon once they start floating.

Lay them separated on a baking tray covered with baking paper. 

Bake in fan-assisted oven at 190°C (374°F) for about 35 minutes. Let them cool down before storing them in a jar to keep their crispness.

Making apulian taralli is so easy that you won’t buy them anymore!

I’ve “stolen” the original recipe from my beloved food stylist Alice Ostan: even if she comes from the north of Italy this southern recipe is a really good one!

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