Italian Tarali: Snacks from Puglia

When it comes to snacks from Bella Italia, most of us think of the classic breadsticks. They also taste great and you can’t stop reaching for them. However, it is the same for Tarali. The small donuts consist of only a few ingredients, but the taste is simply great. In fact, the whole process of creating a donut can be a little long. But we will do 50 Tarali for this, so the effort is worth it. Psst: By the way, it is suitable for group activity or alone if you have some time.

Tarali originated in the Apulia region of Italy, but quickly spread throughout the country. That’s why now there are different versions with different spices. However, the version with fennel seeds that we use today has proven itself. Rosemary and chili are also delicious.

According to popular belief, Tarali is a typical product of Cucina Povera. According to legend, a mother stirs together flour, salt, oil and wine while trying to satisfy her hungry child. Do we give Tarali to a child these days? The alcohol warms up during cooking and baking, but it’s still nowhere near 0 percent. That is why the recipe is also mentioned in alcohol. You can easily use wine instead of wine.

Pizza, pasta, snacks: what can’t Italians do? There is still much to discover in cooking. Snacks like these:

A plate of black Noco Frito on a gray background


Wooden board with tarali.


Italian Tarali: Snacks from Puglia

press release

In the sense of nibble: then the Apulian nibble tarali come at the right time.


  1. Place the flour in a sieve. Add salt and dill seeds. Make a hole in the middle and pour the white wine. Mix everything and add olive oil little by little.

  2. The dough should resemble bread dough. If it is too dry, add 1 tbsp olive oil and 1 tbsp white wine. Knead the dough until smooth and soft (about 10 minutes). Cover with cling film and leave for 30 minutes.

  3. After the rest time, divide the dough into several parts and turn them into small loaves. Roll it to the length (about 8 cm) and make a ring from it. The ring size should match the actual finger. Connect the end and cut with a knife. Do the same with the rest of the dough.

  4. Place the pot over the water and salt. Place the tarali in the boiling water. After they float to the surface, remove with a slotted spoon and pat dry on a cotton towel. Preheat the oven to 180 degrees. Line a baking sheet with parchment paper and bake the tarali for 30 minutes until golden brown. After the baking time, turn off the oven and let the rings cool in the oven. complete!

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