• 500 g of flour
  • 100 g of olive oil
  • Salt
  • Dry white wine as required


Make a well in the centre of the flour and add salt and oil;  knead the dough with white wine; knead it well and let it rest for half an hour. Cut it into pieces, roll them up into short ropes, cut and join ends to form a taralli shape.

Bake at 170° for 20/30 min.


DIFFICULTY (low, medium, high)




Their history is very long and in Apulia it dates back to the XV century at least, but the meaning of their name is still a mystery: some people think it comes from the Latin word “torrere”, which means to sear, others think it comes from the Italico “tar”, which means to roll up, or the way rolled bread was called in old French.

TheMinistry of Agricultural, Food and Farming Policies includes them within the list of certified Traditional Food Products (PAT).

Taralli are widespread throughout Apulia. These small bread delicacies have several versions in the different areas of the region: taralli with capocollo, pizzaiola taralli, sugared taralli or chocolate taralli, black taralli with vincotto or with fennel seeds.



Castillo – Locorotondo Dop 2016

ANTICO – Locorotondo DOP 2016