Sitting at a bar or restaurant in Puglia you can be sure of one thing (other than delicious food), you can be certain that a small bowl of bread rings will be placed in front of you to accompany your drink. Taralli are unassuming in appearance, but moreish in nature! Once you nibble on one, you'll find yourself going in again, and again and again...
There's something so addictive about the crunch of these amazing little snacks. Pugliese are proud of their Taralli, and rightly so. The region is famed for its flours and bread products so it's no wonder Tarallini came to be one of their most emblematic favourites.
There are many flavours both savoury and sweet - in a range of sizes too - one flavour reigns supreme as a favourite - fennel with its fragrant anise fragrance. It's this flavour I've gone for in my recipe - it's my favourite flavour, but I've listed some more suggestions down below for those who are interested.
Taralli are versatile and served alongside cured meats and salami, cheeses and often replace the need for fresh bread completely. They're my favourite Italian snack and soon to be yours when you learn how easy they are to make at home.