• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Food and Journeys

International Recipes from Around the World

  • RECIPE CATEGORIES
  • WORLD CUISINES
  • HOW-TOS
  • ABOUT
    • About Me
    • Notes on Copyright
    • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Cuisines
  • How-Tos
  • Guides
  • Subscribe!
  • About Me
  • Policy
  • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cuisines
    • How-Tos
    • Guides
    • Subscribe!
    • About Me
    • Policy
    • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Bread

    Taralli (Italian Crackers)

    Published: Jan 31, 2019 · Modified: Aug 22, 2021 by Neriz

    • 24
    Jump to Recipe

    Great with coffee or tea, these Italian crackers (Taralli) from Puglia are perfect for a snack or even for a light breakfast — and you can store them for months!

    An overhead shot of a bunch of freshly baked taralli, served with a shot of espresso, with scaterred fennel seeds on the background.

    (*This post contains some affiliate links)

    Taralli crackers are somewhere between Italian cookies and bread.

    They’re not sweet, and they taste a bit like breadsticks from North Italy, so I always associate them with the rest of traditional Italian bread.

    These taralli crackers are originally from the region of Puglia, but nowadays, you find them in all parts of Southern Italy — albeit with some noticeable differences.

    Neapolitans, for one, have more flavor variations than these Pugliese ones. (I could’ve sworn I even saw some with chocolate bits the last time we were there. 🙂 )

    White wine and olive oil are the two base flavors of taralli.  Add flour, a bit of salt, and some fennel seeds – and you’re good to go.  

    IF YOU WANT MORE AUTHENTIC PUGLIESE TREATS, YOU SHOULD CHECK OUT THESE POSTS!

    • Italian Cream Filled Pastry (Pasticciotto)
    • Intorchiate (Italian Almond Cookie Twists)

    Ingredients

    An image showing all the ingredients you need to prepare Taralli Pugliese at home.
    • Olive oil – I strongly suggest using mild-flavored extra virgin olive oil for this taralli recipe.
    • Salt – just use your favorite brand.
    • White wine – any dry white wine will work excellently.
    • Fennel seeds – these will be the prominent flavor of the crackers.
    • Flour – all-purpose flour is all you need for making taralli.
    An overhead shot of a basket of Italian crackers, served with an espresso, with olive oil on the background.

    Preparation

    To start making your taralli crackers, use a medium-sized bowl to mix olive oil and white wine with a whisk (photo 1).

    Add flour and salt.  Combine until a dough starts to form (using a spatula, a wooden spoon, or even your hands to mix).

    Add fennel seeds and mix — at this point, it’s better to use your hands to combine the dough (photo 2).

    Knead dough until smooth.

    Updated first part of a collage of images showing the step by step process of making taralli at home.

    Form the taralli dough into a ball and place it on a greased bowl.

    Cover it with a clean kitchen towel and set it aside for thirty minutes.

    Take a small piece of taralli dough and roll it into a log of about 4-cm long (photo 3).

    Connect both ends of the log to form a small circle — this recipe makes about forty pieces of crackers (photo 4).

    While finishing the dough, pour water into a medium-sized pot and bring it to a boil.

    Slowly drop the taralli into the pot of boiling water.  (Do not drop everything at the same time, do it in batches.)

    Updated second part of a collage showing the step by step process of making Italian crackers at home.

    Once they start to float, use a slotted spoon to take them out of the pan (photo 5).

    Place them on a clean kitchen towel to dry.

    Once they’re completely dry, preheat the oven to 200°C (375°F).  

    When the oven is ready, place the taralli on a baking tray lined with a baking sheet (photo 6).

    Place the baking tray in the middle of the oven for twenty to twenty-five minutes.  For the last seven minutes, move the tray on the top part of the oven to give the taralli a golden color.

    Serve.

    A closer shot of freshly baked Italian crackers, served with a couple of espresso.

    Helpful tips

    • You can change the size of the log if you prefer the crackers to be thinner.
    • Make sure the crackers are completely dry when you place them in the oven.  If not, the taralli will end up slightly chewy, not crunchy.
    • There is no need to use a mixer for this.  Since the dough is small and easy to handle, I have always done this manually.
    A closer shot of a bunch of taralli served with a couple of espresso.

    Recipe variation

    If you’re not a fan of fennel, you can try these other variations for making homemade taralli:

    • Black pepper
    • Rosemary
    • Black olives
    • Turmeric (Trust me, it exists.  I actually did a double-take when I saw this in Bari, back in 2017 🙂 )

    FAQs

    How do I store them?

    For proper storing, keep taralli with fennel seeds on airtight containers, and it would last you months.

    Can I use vegetable oil instead of olive oil?

    No, please don’t do that.

    It will completely change the flavor of the taralli.  Olive oil (or extra virgin olive oil) has a distinct taste that goes so well with white wine and fennel – the combination just clicks. 

    How do I serve these?

    Coffee, tea, wine, hot chocolate, pretty much any beverage you want will go well with them.  

    Oh!  If you are pairing taralli crackers with wine, you need to DUNK them in the wine to enjoy them fully. 😉

    One of my favorites, though (and I apologize in advance if you are Sicilian) – is to pair them with Sicilian Almond Granita.  I love how it complements the sweetness and the texture of the granita.

    So what are you waiting for? Give these taralli Pugliese a try! 🙂

    Text for Roundup Sections
    • Authentic Italian Bread Recipes
    • Best Italian Street Food Recipes
    An overhead shot of a bunch of freshly baked taralli, served with a shot of espresso, with scaterred fennel seeds on the background.

    Taralli Recipe (Italian Crackers)

    Also known as 'Taralli Pugliese', these Italian crackers are great with coffee or tea; perfect for snack, or even for a light breakfast. And you can store them for months!
    5 from 3 votes
    Print Pin Rate
    Course: Snack
    Cuisine: Italian
    Prep Time: 40 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 20 minutes
    Servings: 40
    Calories: 41kcal
    Author: Neriz

    Equipment

    • Mixing Bowls
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Rubber Spatula
    • Spider Strainer
    • Baking Paper

    Ingredients

    • 1/3 cup olive oil
    • 1/2 cup white wine
    • 2 cups flour
    • 1 tsp salt
    • 1 & 1/2 tsp fennel seeds

    Instructions

    Preparing the taralli dough:

    • Start preparing your taralli by using a medium-sized bowl and whisking olive oil and white wine in it.
    • Add flour and salt.  Combine until a dough starts to form. (You can use a spatula, a wooden spoon, or even your hands to mix).
    • Add fennel seeds and mix.  At this point, it's better to use your hands to combine the taralli dough properly.
    • Knead dough until smooth.
    • Form taralli Pugliese dough into a ball, place it into a greased bowl, and cover with a clean kitchen towel.  
    • Set aside for 30 minutes.

    Forming and baking taralli:

    • Take a small piece of taralli dough and roll it into a log (about 4 cm long). Connect both ends of the log to form a small circle.  
      Note: This recipe makes about 40 pieces of crackers.
    • While finishing the dough, bring water to a boil using a medium-sized pot.
    • Slowly drop the taralli into the pot of boiling water.  (Do not drop everything at the same time, do it in batches.)
    • Once the crackers float, use a slotted spoon to take them out of the pan and place them on a clean kitchen towel to dry.
    • Once the taralli are completely dry, preheat the oven to 200°C (375°F).  
    • When the oven is ready, place the crackers on a baking tray lined with a baking sheet.
    • Place the baking tray in the middle of the oven for 20 to 25 mins.  For the last 7 minutes, move the tray on the top part of the oven to give the taralli a golden color.
    • Serve your taralli Pugliese — enjoy!

    Notes

    • Cook’s Tip #1:  You can vary the log size if you prefer your taralli crackers to be thinner.
    • Cook’s Tip #2:  Ensure they’re completely dry when you place them in the oven.  If not, your taralli Pugliese will end up slightly chewy, not crunchy.
    • Cook’s Tip #3:  There is no need to use a mixer for this.  Since the taralli dough is  easy to handle, I have always done this manually.

    Nutrition

    Calories: 41kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

    Reader Interactions

    Comments

    1. Bob in Monument Colorado says

      February 27, 2019 at 11:18 pm

      Does one type of white wine work better than another?

      Reply
      • Neriz says

        March 10, 2019 at 9:02 pm

        Hi Bob,

        I have only tried dry white wine, because that’s what they’ve been using in Puglia. As for the kind of grape – it really does not matter. I’ve tried this with Greco Bianco (from Calabria), Vermentino, Chardonnay (Chablis) and Riesling — all worked out well. 🙂

        Reply
    2. Jessica says

      February 12, 2020 at 7:47 am

      I’m excited to make these! Do you use a particular type of flour? Or just all purpose? I’ve never baked with semolina, but I just picked some up to try making pasta, curious if/how that would work… Thank you for the recipe, and pictures!

      Reply
      • Neriz says

        February 21, 2020 at 1:48 pm

        Nah, just regular all-purpose flour Jessica. 🙂

        Reply
    3. Jeffrey Rigby says

      September 30, 2020 at 1:03 pm

      5 stars
      Great recipe I have made them a few times it keep me out of trouble for a couple of hours ,very therapeutic
      Thanks very much.😀

      Reply
      • Neriz says

        October 27, 2020 at 6:42 pm

        Lol on the therapeutic comment — I totally agree! Thank you so much Jeffrey, I am glad you liked it. 🙂

        Reply
    4. Virginia says

      January 05, 2022 at 11:21 pm

      When you say a baking pan lined with a baking sheet, do you mean parchment paper?
      Thank you

      Reply
      • Neriz says

        January 07, 2022 at 10:42 am

        Yep, I meant exactly the same thing. 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Neriz

    Hej there!

    A smorgasbord of traditional and delicious international recipes awaits you, so feel free to look around and pick your favorites. No need to leave your kitchen to experience the real deal!

    Learn more about me →

    Image for listing as-featured-on

    For Your Sweet Tooth!

    Cover image for Traditional German Desserts and Recipes, showing a collage of German sweets and treats.
    A collage of images showing a variety of traditional Swedish desserts.
    A collage of images showing authentic Italian cookies.
    Feature image for post for Fika meaning and recipes, showing a collage of Swedish treats.

    Readers’ Favorite Cuisines

    Latest cover (May22) of Easy Spanish Recipes, showing a collage of traditional Spanish dishes.
    Cover image for Easy Thai Recipes, showing a collage of classic Thai dishes.
    Latest cover for Authentic Swedish Recipes Post showing a collage of classic Swedish dishes.
    Latest cover for Authentic German Recipes Post (Oct 2021), showing a collage of classic German dishes.
    Cover for Traditional Italian Regional Recipes, showing a collage of savory regional dishes.
    Jun2021, latest collage of images showing different traditional Portuguese dishes.

    Popular Posts

    Freshly baked Swedish almond cakes, on a cooling rack.

    Swedish Almond Cake (Mumma)

    Swedish Almond Tart

    Swedish Almond Tart

    A shot of a pan of Arroz de Tomate, fresh out of the stove, highlighting the sauce and the bits of tomatoes and parsley leaves.

    Portuguese Tomato Rice (Arroz de Tomate)

    An overhead shot of a basket of Biscotti Regina, served with coffee.

    Sicilian Sesame Seed Cookies (Biscotti Regina)

    An overhead shot of a freshly baked Italian Apple Cake, with powdered sugar and fresh apples on the side.

    Torta di Mele (Tuscan Apple Cake)

    An overhead shot of a bunch of freshly baked taralli, served with a shot of espresso, with scaterred fennel seeds on the background.

    Taralli (Italian Crackers)

    An image showing two bowls of Finnish Salmon Soup served with some bread.

    Finnish Salmon Soup (Lohikeitto)

    An overhead shot of three pieces of Italian breakfast pastries, served with espresso.

    Italian Cream Filled Pastry (Pasticciotto)

    Favorite Soups!

    Feature image for Roasted Eggplant Soup, showing it in a bowl, with some bread on the side.

    Turkish-Style Roasted Eggplant Soup

    A serving of Greek Chickpea Soup, with some kalamata olives on the side.

    Greek Chickpea Soup

    Two bowls of Portuguese Green Soup, with some raw kale on the countertop.

    Portuguese Green Soup (Caldo Verde)

    An overhead shot of a bowl of Lebanese Sour Lentil Soup, with slices of lemon on the side, and a bunch of fresh coriander.

    Lebanese Sour Lentil Soup (Adas Bhamod)

    An overhead shot of Creamy Celeriac Soup, garnished with dill, ready for serving.

    Turkish Celeriac Soup

    An overhead shot of a bowl of yellow pepper soup, garnished with croutons and fresh parsley.

    Yellow Pepper Soup

    An overhead shot of a pot of Minestrone alla Milanese, ready for serving, with carrots, basil and cheese on the side.

    Minestrone alla Milanese (Summer Minestrone)

    Two servings of German Potato Soup (Kartoffelsuppe). Both creamy potato soup servings are garnished with spring onions.

    German Potato Soup (Kartoffelsuppe)

    Two bowls of German Goulash Soup, ready for serving, with a slice of bread on the side.

    German Goulash Soup (Gulaschsuppe)

    An image showing two bowls of Finnish Salmon Soup served with some bread.

    Finnish Salmon Soup (Lohikeitto)

    Hearty Stews

    Feature image of Spanish Chorizo and Chickpea Stew, showing a serving of the dish, with slices of bread.

    Spanish Chorizo and Chickpea Stew

    Feature image for Lebanese Chicken Stew with Vegetables, showing a serving of the dish, with fresh lemon next to it.

    Lebanese Chicken Stew with Vegetables

    Feature image for Spanish Beef Stew, showing a serving of the dish, with bread on the side.

    Spanish Beef Stew (Easy Stovetop Recipe!)

    An overhead shot of a bowl of Swedish stew, with some boiled potatoes and pickled beets on the side.

    Swedish Beef Stew (Kalops)

    Overhead shot of a serving of Tuscan beef stew, served with toasted bread.

    Tuscan Beef Stew with Red Wine (Peposo)

    An image showing a serving of Ethiopian Spicy Pumpkin Stew, with the skillet on the back.

    Ethiopian Spicy Pumpkin Stew (Duba Wat)

    An overhead shot of a serving of authentic chicken cacciatore.; served with some bread.

    Easy Chicken Cacciatore

    Ossobuco

    Ossobuco

    Traditional Pasta Dishes

    Feature image for Gorgonzola Pasta with Peas, highlighting the creaminess of the sauce.

    Pasta with Gorgonzola Sauce & Peas

    Feature image for pasta alla sorrentina, highlighting the melted cheese on top.

    Pasta alla Sorrentina

    Feature image for Pasta alla Gricia, showing a serving of the dish, topped with grated pecorino and ground black pepper.

    Pasta alla Gricia (Guanciale Pasta)

    Feature image for bucatini all'Amatriciana, showing it served on a plate, with freshly grated pecorino Romano on top.

    Bucatini all’Amatriciana (Pasta with Guanciale and Tomatoes)

    Feature image for spaghetti alle vongole, showing the dish on a plate, for serving.

    Spaghetti alle Vongole (Pasta with Clams)

    Feature image for traditional pasta alla norma, showing the dish garnished with freshly grated ricotta salata.

    Traditional Pasta alla Norma (Sicilian Eggplant Pasta)

    Feature image for Pasta with Bell Peppers, showing the dish on a plate, garnished with parsley.

    Pasta with Bell Peppers

    Overhead shot of a bowl of Risoni Pasta Salad, garnished with more fresh basil.

    Risoni Salad

    Footer

    Policy

    • Privacy Policy

    Contact

    • About Me

    Copyright

    • Notes on Copyright

    A participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Copyright © 2022 · FOOD AND JOURNEYS