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
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 do Italians eat 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.
What is the story of taralli? ›
The origin of Pugliese Taralli is deeply rooted in the history of southern Italy, dating back to 400 AD. During this period of famine, legend has it that a hungry mother created the first Pugliese tarallo using simple ingredients she had at her disposal: flour, extra virgin olive oil, salt, and white wine.
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 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.
What is the afternoon snack called in Italy? ›
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 is the Italian stomach dish? ›
Tripe (trippa in Italian) is a classic dish in regional Italian cuisine made from the edible lining of the stomachs of ruminants, primarily cows. In Lombardy, tripe may also be the first part of the small intestine of a veal calf or a steer. It is a simple dish, but it requires many hours of cooking time.
What is eaten for lunch in Italy? ›
A typical Italian lunch consists of a primo (pasta, soup or risotto dish), a secondo (meat or fish-based dish) and a contorno (side dish). Italians love their carbs and enjoy adding freshly grated Parmesan cheese to their dishes.
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 is the name of the cake traditionally eaten in Italy at Christmas that is a symbol of Milan spelling counts? ›
It is undisputed that panettone is tricky to make and hails from Italy, more specifically Milan, but its origins are shrouded in mystery. There are so many origin stories, let's take them in chronological order, and readers may decide. Ancient Romans invented panettone drizzling honey on fruited bread.
There are 80 calories in 2 pieces of Lombardi's Taralli.
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.
Why are Italian ingredients so good? ›
Italian dishes are typically rich in olive oils rather than loaded with unhealthy fats. Italian recipes are also almost always made from scratch, so the possibilities of artificial ingredients and processed foods are lower. Furthermore, fresh vegetables, fruits, and fish are staples in Italian cuisine.
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.
Why do Italians have dessert for breakfast? ›
Eating so late at night means Italians don't wake up hungry in the morning, therefore a light breakfast of coffee and cake is enjoyed as a “morning snack” and is preferred to protein-packed heavy American or English breakfast options.
