Handmade Classic Taralli

There is nothing to explain. Classic Puglian tarallini are exactly what they look like: three ingredients, an ancient technique, the result you know. Flour, Italian extra virgin olive oil from olives grown in Puglia, white wine. No additives, no artificial flavourings, no yeast.

We make them every day, one by one, by hand. We boil them as it has always been done, let them dry for as long as needed, then put them in the oven. The rest is done by the recipe: the one Puglian grandmothers have always used, unchanged.

The flour is good quality local wheat flour. The Italian extra virgin olive oil, from olives grown in Puglia is always the protagonist: it gives the tarallo its characteristic flavour, that round, fatty note that makes it unmistakable. The dry white wine is the third element that binds the dough and completes the profile.

There is no yeast: classic Puglian taralli do not rise. Their lightness and crispiness come from something else — the boiling technique, the drying time, the oven baking. A sequence that requires patience and attention. And that produces a result no industrial process can replicate.