Puglia — throughout the region, though specifically associated with the Bari and Lecce provinces. Taralli are documented in Pugliese records from the medieval period; the specific boil-then-bake technique may have arrived via the trade connections between Puglia and the Balkans.
Taralli are the defining biscuit of Puglia: small, dry, ring-shaped crackers made from flour, olive oil, dry white wine, and fennel seeds — first boiled briefly in salted water (like bagels), then baked until completely dry and pale golden. The boiling step gelatinises the surface starch and creates the characteristic smooth, shiny exterior. They are sold at every bakery and bar, eaten as a snack with wine, and used as an edible vehicle for any topping. Their flavour is clean, slightly fennel-scented, and satisfyingly crunchy.
The olive oil gives taralli a clean, slightly grassy richness; the fennel seeds add a warm anise note; the dry white wine contributes a subtle background acidity and helps achieve the brittle texture. They are not sweet or salty — they are simply the perfect neutral crunch, and their simplicity is their virtue.
The dough is stiff — 500g 00 flour, 100ml Puglian extra-virgin olive oil, 150ml dry white wine, fennel seeds (2-3 teaspoons), and salt. No water beyond the wine. Mix until a smooth, tight dough forms. Roll into thin ropes (pencil-width) and form into rings about 6cm diameter, pressing the ends together firmly. Boil in salted water until they float (1-2 minutes) — this is the crucial gelatinisation step. Drain on a cloth, then bake at 190°C for 25-30 minutes until pale golden and completely dry throughout (a properly baked tarallo should be uniformly dry inside when broken).
Taralli are extremely sensitive to the quality of the olive oil — a fruity, slightly bitter Pugliese oil is essential to the flavour. The wine must be dry — sweet wine makes the tarallo too sweet. They keep for weeks in an airtight container. Variants include pepper taralli (with black pepper instead of fennel) and sweet taralli (with sugar and almonds — taralli dolci) for specific Pugliese celebrations.
Skipping the boiling step — without boiling, the surface starch doesn't gelatinise and the tarallo doesn't develop its characteristic smooth exterior. Dough too soft — the rings lose their shape during boiling and baking. Under-baking — a slightly soft tarallo is not shelf-stable and will become stale quickly. Using dried fennel instead of fennel seeds — the flavour is different; fennel seeds are traditional.
Slow Food Editore, Puglia in Cucina; Elizabeth David, Italian Food