Apulian Taralli

Fennel seed taralli

Apulian fennel seed taralli, crunchy and crumbly, cooked with the double-cooking method: first boiled, then baked. The traditional savoury snack from Puglia, ready for an aperitif.

Apulian taralli prepared according to the traditional recipe: a dough of flour, extra virgin olive oil and white wine, with fennel seeds giving the characteristic aromatic note. The processing follows the classic double-cooking method, first a brief boil and then oven baking: the step that makes these taralli crunchy outside and crumbly inside, with no need for yeast. Born as humble bread from the Apulian countryside, today they remain the region's most widespread savoury snack: to serve with an aperitif, to take travelling, or to keep in the pantry, since they last a long time in a well-sealed container.