Who invented taralli and where they come from? The origin of the word taralli is still uncertain and open to interpretation. Some people believe it is derived from the Latin word “torrère”, to toast, while others think it comes from the Greek word “daratos” which means similar to bread. While its origin is still uncertain, we know that taralli became hugely popular in the south of Italy back in 1400, in a period when famine was raging in the region.

According to the legend, the first tarallo was kneaded by a mother who, having no food to feed her children with, came up with the recipe by randomly mixing together what she had in his pantry: flour, olive oil, salt, white wine. All essential products in Apulian cuisine.

For this reason, in a difficult moment like the one that Italy and the world is facing, returning to our origins, tradition and simplicity becomes a duty more than a choice.

Sneak into your kitchen, roll up your sleeves and master your italian cooking skills by making some taralli. And remember, you can make them in whatever shape you like!

Ingredients:

275g Plain Flour

100g White wine

120g Extra virgin olive oil

10g Salt

Method:

• Mix flour, salt and olive oil in a bowl. Whisk together to get a crumbly texture

• Add the white wine and knead for about 10 minutes until the dough is compact

• Move the dough to a flat surface and leave it to rest for about 10 minutes
• Remove some small pieces of dough, roll it out to form a long 1cm thick strip (less than ½ inch)
• Cut the dough into shorter strips and join the ends together to create a donut shape

• Put the water to boil and simmer 4-5 units at a time. Keep them in the water until they start to float to the top, then place themon a clean and dry tea towel.

• Place the taralli on a baking tray and bake in a preheated static oven at 190°C until golden brown (approximately 20-25 minutes).

• Enjoy the taralli!