Taralli pugliesi

Name: Taralli pugliesi
Prep time: 45 min
Cook time: 40 min
Total time: 2 h 25 min
Ingredients: 500 g all-purpose flour; 150 ml dry white wine; 120 ml olive oil; 10 g salt; 2 tsp fennel seeds

Vegetarian

Crunchy little rings from Puglia made with olive oil, white wine and fennel seeds, briefly boiled and then baked until golden and snappy.

Taralli pugliesi is an Italian bread from Italy, ready in about 2 hours 25 minutes and made with all-purpose flour, dry white wine and olive oil. It serves 10 and is rated easy to cook.

Start cooking

A serving of Taralli pugliesi — Photo: BARBARA808 / Pixabay · Pixabay Content License

Prep: 45 min
Cook: 40 min
Rest: 1 h
Total: 2 h 25 min
Serves: 10
Level: Easy
Calories: 292

Ingredients

10 servings (about 50 taralli)

500 g All-purpose flour (opens in a new tab)Plain flour, or half semolina for extra crunch.Contains wheat, gluten
150 ml Dry white wine (opens in a new tab)Dry white wine; most of the alcohol cooks off in boiling and baking.Swap: Water (Water with 1 tsp lemon juice for an alcohol-free version.)Contains sulphites
120 ml Olive oil (opens in a new tab)Extra virgin.
10 g Salt (opens in a new tab)
2 tsp (4 g) Fennel seeds (opens in a new tab)Swap: Black pepper (Coarsely cracked, for taralli al pepe.); Red chilli flakes

Equipment

Method

1
Step 1
Mix the flour, salt and fennel seeds (opens in a new tab), then add the wine and olive oil (opens in a new tab). Knead 8–10 minutes until smooth and firm. Cover and rest 30 minutes.
How it looks · Photo: Klaus Nielsen on Pexels
2
Step 2
Pinch off walnut-sized pieces, roll each into a pencil-thin rope about 12 cm long and join the ends into a ring, pressing to seal. Lay on a cloth.
- 25 min
3
Step 3
Bring a large pot of water to the boil. Drop in the taralli in batches; as soon as they float (about 1 minute), lift them out with a slotted spoon (opens in a new tab) onto a clean towel to drain. Heat the oven (opens in a new tab) to 200 °C (fan 180 °C).
- 15 min
- high heat
- Stockpot / large pot (opens in a new tab)
- Slotted spoon (opens in a new tab)
Boiling sets the surface and gives taralli their characteristic sheen and crunch.
4
Step 4
Arrange on lined trays and bake 25–30 minutes until golden and dry right through.
- 30 min
- 200°C · fan 180 °C
- Oven (opens in a new tab)
- Baking tray / sheet (opens in a new tab)
5
Step 5
Cool completely on a rack; they become crunchy as they cool.
- Cooling rack (opens in a new tab)

About this dish

Origin: Apulia (Puglia), Italy · Well documentedMore food from Italy
Dish: Snack · Breads & flatbreads · Finger food
Cooking method: Boiled, Oven-baked
Taste: savoury, aromatic / warmly spiced, salty
Diet: Vegan · Dairy-free · No nut ingredients
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · No added sugar · Pork-free · Beef-free · DASH-style
With the listed swaps: Alcohol-freeWorked out from the ingredients. How labels work
Good for: Make-ahead · Portable / lunchbox
Cook more with: All-purpose flour · Dry white wine · Fennel seeds
Techniques: Baking · Boiling · Kneading

Allergens

Contains: Wheatfrom all-purpose flour
Contains: Glutenfrom all-purpose flour
Contains, can be adapted: Sulphitesfrom dry white wine

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

292 kcal per serving

Calculated

1 serving ≈ 72 g · recipe makes 10

Where the energy comes from

Protein 7%
Carbohydrate 55%
Fat 37%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g
Energy	292 kcal	406 kcal
Protein	5.2 g	7.3 g
Carbohydrate	38.7 g	53.8 g
Net carbohydrate	37.2 g	51.7 g
Sugars	0.3 g	0.4 g
Added sugars	0 g	0 g
Fibre	1.5 g	2.1 g
Fat	11.5 g	15.9 g
Saturated fat	1.6 g	2.2 g
Trans fat	—	—
Cholesterol	0 mg	0 mg
Sodium	390 mg	542 mg
Salt equivalent	1 g	1.4 g

Vitamins & minerals per serving

Potassium: 71 mg
Calcium: 14 mg
Iron: 2.5 mg
Magnesium: 14 mg
Vitamin A (RAE): 0 µg
Vitamin C: 0 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 146 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Pull one out and break it after 25 minutes — the centre should be crisp, not doughy.

Common mistakes

Rolling the ropes too thick, giving hard rather than crumbly-crisp taralli.

Serve with

With olives, cheese and cured meats as an aperitivo.

Storage

Keep 2–3 weeks in an airtight tin.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 29 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

All-purpose flour500 g

Used in step 1

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

Mix and knead · about 45 min
Knead until smooth and soft; it should feel like an earlobe.
Rest · about 30 min
Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.
Bake · about 40 min at 200 °C
Puffed with golden-brown spots on both sides.
Cool · about 30 min
Cool on a rack before slicing — the crumb is still setting; cutting hot bread makes it gummy.
Start to finish: about 2 h 25 min. Times are a guide — warmth changes everything; follow the cues.

The dough

The dough in baker's percentages. Flour = 100%.
Ingredient	Role	Weight	Baker’s %
All-purpose flour	Flour	500 g	100%
Dry white wine	Other	149 g	29.7%
Olive oil	Fat	109 g	21.8%
Salt	Salt	10 g	2%
Fennel seeds	Other	4 g	0.8%

Total flour: 500 g
Hydration: —
With milk, eggs…: 0%
Wholegrain: 0%

Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.

Salt 2% — normal for bread.
Fat 21.8% — a rich, tender dough.

If something goes wrong

Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Cracked or domed top
Likely causes
- Oven too hot (crust sets before the centre rises)
- Too much leavening
- Overmixed batter
What to do
- Lower the oven 10–15 °C
- Use the exact leavening amount
- Fold just until combined
Dry or crumbly
Likely causes
- Too much flour (scooped, not weighed)
- Over-baked
- Too little fat or sugar
What to do
- Weigh flour, or spoon it into the cup and level
- Check 5 minutes early
- Don't cut fat or sugar by more than a quarter without another moisture source

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

Grissini torinesi
Italian · 2 h 18 min · 55 kcal · Vegan
Pork saltimbocca
Italian · 25 min · 334 kcal
Osso buco alla milanese
Italian · 2 h 20 min · 476 kcal
Spaghetti alle vongole
Italian · 1 h · 496 kcal