Taralli

Flour, extra virgin olive oil, white wine and salt, a few ingredients for a product that is one of the symbols of Italian culinary goodness, the Apulian taralloAccording to tradition, the tarallo was born from the idea of ​​a mother who, during a period of famine, kneaded the only ingredients she had at home: flour, oil, wine, and salt. She let the dough rise, then formed strips, joined them together to create small ring-shaped doughnuts, and then baked them over the fire. And that's how she fed her children. Today, taralli are no longer made at home but in taralli factories; before baking, they are boiled in water, and spices such as fennel seeds, olives, or onion are often added to the dough. Today, taralli are a symbol of conviviality in Puglia, and are served as an aperitif with cheese, cured meats, and good wine. They have become commonplace not only in Puglia but also in all regions of Italy. The term "tarallo" derives from the Greek "daratos," meaning "a type of bread."