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