Taralli with fennel seeds

Open the packet and the aroma hits you immediately. The wild fennel seeds we use in our taralli are gathered from the Mediterranean scrubland that grows naturally along the Puglian coastline. No synthetic aromas: the fragrance you smell is that of the real plant, picked in the right place at the right moment.

Alongside olive oil taralli and white wine taralli, fennel taralli are among the great classics of Puglian tradition. A fresh, green, Mediterranean aroma that never gets old.

Wild fennel has grown spontaneously along Mediterranean coastlines since time immemorial. Its seeds — small, green, intensely fragrant — were already prized by the ancients for their aroma and digestive properties. The tradition of using them in bread and baked goods is ancient in Puglia.

Compared to cultivated fennel, the wild variety has a more intense and complex aroma: more rustic, more marine, with a freshness that in the baked tarallo becomes something truly special.

Puglian fennel taralli are born from a few simple ingredients. Here is the traditional recipe for those who want to try them at home:

1. Mix the flour with salt and fennel seeds.
2. Add oil and wine, knead until you have a smooth dough.
3. Shape into sticks of about 10 cm and join the ends to form small rings.
4. Boil the taralli in boiling water until they float to the surface.
5. Drain them and arrange on a baking tray lined with parchment paper.
6. Bake at 200°C for 25–30 minutes until golden and crispy.