Tarall'oro Tarallini Gusto Classico

TAST­ING NOTES FROM THE CURATOR

Made of type 0 soft wheat flour, sun­flower oil, salt, and EVOO, the taralli­ni is a deli­cious bis­cuit that will keep you eating.

With a very crunchy tex­ture, this Ital­ian snack tastes sim­i­lar to a snap­py pret­zel. The gus­to clas­si­co has just the right amount of salt, enough to give it extra fla­vor, but nev­er overpowering.

PREPA­RA­TION AND PAIRINGS

Believe us when we tell you that you can eat a whole pack by your­self. It’s that good.

But tra­di­tion­al­ly, Ital­ians will some­times dunk their taral­lis in wine. We sug­gest a good Ital­ian red. Pair it with some sharp pro­volone and pro­sciut­to to lev­el it up.

You can even turn it into a sweet snack — the taralli­ni dolce. It’s as easy as mak­ing a sim­ple glaze: mix pow­dered sug­ar, milk, and vanil­la extract (if you want). Dip your taralli­nis, and show­er with sprin­kles to make them pret­ti­er. They’re like lit­tle crunchy donuts.

STA­PLE SNACK

The taral­li, or taralli­ni, is one of the most icon­ic and most pop­u­lar foods con­sumed in Puglia (the south­ern region that forms the heel of Italy’s boot). It involves a very sim­ple dough shaped into small rings, before being boiled then baked, mak­ing them extra crunchy.

The taral­li uses no yeast or any oth­er leav­en­ing agent in the dough, and is some­times enriched with spices, fen­nel seeds, pep­pers, or herbs. They’re an incred­i­ble addi­tion to your snack stash.

Storage Instructions

Keeps well in the pantry. Once opened, store in an air­tight con­tain­er away from mois­ture. Con­sume with­in 2 – 3 weeks.