Taralli are like the potato chips of southern Italy, according to the chef Rocky Maselli, who runs the A16 restaurants in the Bay Area. "You get them at gas stations but also at fancy hotels," Mr. Maselli said. "They're just the ultimate bar snack."
They are crisp, melting rounds of dough made with just flour, water, olive oil for taste and richness and a little wine for crunchiness. If you are a fan of grissini, the thin long Italian breadsticks, taralli will taste pleasantly familiar.
Source: http://www.nytimes.com/
