Taralli are an unmissable food on the Apulian tables. It is a baked product with an unmistakable ring shape to be enjoyed at any time of the day. They are an excellent aperitif when accompanied by a glass of local red wine or a delicious snack for a break. They can be eaten alone (very carefully because they are "uno tira l’altro: one pulls the other") or combined with olives, meats and cheeses. But how is this inviting food born? 

The history of taralli

The origin of the taralli recipe goes back to 1400. Legend has it that the first tarallo was kneaded by a mother who, having nothing to feed her children, tried to work what she had in her pantry: flour, extra virgin olive oil of olive, salt, white wine. The dough was subsequently flattened into two thin strips, giving them the appearance of a ring which, after rising, was baked in the oven.