Perfetti per arricchire il cestino del pane o il buffet dell’aperitivo, i taralli sono un classico che non manca mai sulla tavola degli italiani! Non sono solo un irresistibile spezzafame, ma possono diventare anche uno sfizioso ingrediente per aggiungere una nota croccante ai piatti più vari. Se c’è un’icona culinaria che rappresenta la Puglia, sono i taralli. Questi croccanti cerchi di felicità hanno un posto speciale nel cuore e nello stomaco degli amanti della cucina italiana.
I taralli sono diffusi in tutta la penisola, ma il primato di produzione spetta alla Puglia con i tarallini e alla Campania con i taralli sugna e pepe.
TARALLI FATTI IN CASA: RICETTA FACILISSIMA
Se hai sempre desiderato preparare i taralli dorati e rustici tipici della Puglia direttamente dalla tua cucina, sei nel posto giusto. Vi basterà seguire questi pochi passaggi per ottenere dei taralli fatti in casa dalla bontà unica! Per ottenere la giusta consistenza, inoltre, è fondamentale anche il passaggio della bollitura prima della cottura in forno.
Ingredienti Chiave e Preparazione dell'Impasto
Utilizza farina tipo 0, ideale per un impasto elastico. Per preparare i taralli cominciate impastando gli ingredienti in una ciotola o, se preferite, nella planetaria munita di gancio. Aggiungi il mix di olio e vino all’impasto. Ipastare a mano fino a ottenere un impasto morbido, liscio ed elastico, circa 15 minuti. Il peso del sale può variare dai 5g. ai 15g.
Formare e Cuocere i Taralli
Trascorso questo tempo, staccate dei pezzettini di impasto e modellateli con i polpastrelli per formare un bigolo spesso 1 cm e lungo circa 12 cm. Prendi piccole porzioni di impasto e forma dei piccoli anelli o bastoncini, assicurati che abbiano lo stesso spessore per una cottura uniforme. Quindi congiungete le punte ripiegando un'estremità sull’altra in modo da ottenere una sorta di ciambellina.
Tenete conto che con queste dosi e questo procedimento otterrete circa 60 pezzi. Man mano che li modellate, sistemate i taralli su un vassoio con carta forno. Quando avrete formato tutti i taralli immergete pochi pezzi alla volta nell'acqua bollente aiutandovi con una schiumarola. Fai bollire dell’acqua in una pentola ampia e immergi pochi taralli alla volta. Quando emergono in superficie, ponili su canovacci per raffreddarsi.
Trasferite le ciambelline su una leccarda con carta forno e cuocete in forno statico preriscaldato a 190° per circa 40 minuti. Posiziona i taralli in una teglia e cuoci in forno preriscaldato a 200°C per 20 minuti o finché dorati come biscotti.
Consigli Utili e Varianti
I taralli si conservano per qualche giorno se tenuti ben chiusi in un sacchetto. Si sconsiglia la congelazione. Aromatizzate i vostri taralli con le erbe aromatiche e le spezie che preferite: pepe nero, semi di finocchietto, peperoncino, origano o rosmarino per esempio.
Se vi state domandando se è davvero necessario sbollentare i taralli la risposta è no. E allora perché lo facciamo? Semplicemente perché attraverso la gelificazione degli amidi della precottura in acqua, il tarallo diventa molto più friabile dopo la cottura in forno. Al contrario il tarallo senza essere stato sbollentato risulterà più biscottato e meno fragrante.
Taralli Dolci al Vino Pugliesi
The Taralli Dolci al Vino Pugliesi are a delicacy that contains all the essence of the Apulian tradition. Made with selected ingredients, our sweet taralli are produced according to ancient recipes of Apulian cuisine. The combination of soft wheat flour, white wine, high oleic sunflower seed oil, extra virgin olive oil, and a touch of vanilla, gives these sweets an unmistakable fragrance and flavor.
Taralli Dolci al Vino are suitable for a wide variety of occasions. Thanks to their fragrance and delicacy, they can be enjoyed for breakfast, accompanied by a good coffee or tea. Also ideal as an afternoon snack or light dessert, they are perfect for adding a sweet touch to a moment of pause.
Every bite of our sweet Apulian taralli will transport you to the sunny lands of Puglia, where the food and wine tradition is passed down from generation to generation. It has never been so easy to bring the flavors of Puglia directly to your home. Buying our Taralli Dolci al Vino is quick and easy.
Choose the quality and authenticity of a typical Apulian product, made with passion and care, and discover the pleasure of a perfect dessert for every occasion. If you are looking for other sweet specialties from Puglia, don't miss the Intorchiate alle Mandorle, another typical delicacy from our region. These almond-based sweets are a true icon of Puglian pastry making.
Among the most famous sweets of Puglia we find cartellate, mandorle terrete, mustazzoli and obviously the sweet taralli of Puglia. One of the most famous desserts in Bari are cartellate, fried sweets typical of the Christmas holidays, but also the sweet taralli with wine are very popular in the city. Store in a cool, dry place away from heat sources.
Varianti Salate: un'Esplosione di Sapori Pugliesi
The Apulian tarallini with oil proposed on this page are the classic ones that are prepared according to grandmother's recipe. There is no grandmother in the land of Puglia who does not know how to quickly prepare these classic Apulian taralli. Flour, Apulian oil, the inevitable white wine (which is why these original Apulian taralli are often also known by the name of wine taralli or white wine taralli) and little else are the main ingredients.
La Terra di Puglia takes the trouble to do what we would all do in a few steps in our home kitchen, using the great raw materials that Puglia has to offer. The classic recipe is that of boiled taralli, with a double passage in boiling water and then in the oven. It is no coincidence that in Puglia the Apulian taralli are also called boiled taralli.
Wine must never be missing. Yeast, on the other hand, is largely absent, because Apulian taralli are simple, instinctive, unleavened, straightforward and genuine products as we like them. What is present however is another fundamental ingredient, time. In Puglia we take all the time necessary to prepare traditional recipes.
Taralli with fennel or fennel seeds represent the quintessence of the Apulian tradition. The flavor of fennel seeds is an aromatic, country, fresh, deliciously pleasant flavour. By tasting these Apulian taralli and perhaps closing your eyes, you will immediately feel like you are in Puglia.
Taralli all'olio or tarallini all'olio are one of the most loved snacks of the regional gastronomic tradition. Made with simple ingredients, such as flour, white wine and olive oil, they offer an irresistible fragrance and an unmistakable flavour. If you want to prepare them at home, a good recipe for tarallini with oil involves mixing flour, olive oil, white wine and a pinch of salt, forming small rings and cooking them in the oven until golden.
Oil taralli, whether they are tarallini or taralli with olive oil, are perfect to enjoy as a snack or to accompany cured meats and cheeses. If in Italy pizza is a great little institution capable of making everyone agree, we can also say the same of everything that tastes like pizza and pizza chef. And these artisanal Apulian taralli are no different.
Try with us all the goodness of La Terra di Puglia's artisanal pizzaiola taralli: oregano and tomato bring to your palate all the emotion and desire of a dive into the most authentic Mediterranean. The Apulian tarallo in our region is a true gastronomic institution as well as - naturally together with other typical regional products - the symbol of Puglia in the world.
The artisanal onion and raisin taralli are a particularly tasty and interesting variant compared to other types of more classic Apulian taralli. Try this combination too: you will see that it will win you over. The typical sweetness of the onion, with its earthy aftertaste and its not at all pungent scent, combined with the aromatic, delicate and almost caramelized raisins, give the fragrance of the tarallo an unexpectedly surprising, pleasant and interesting touch like never before.
The Apulian handmade taralli with leccino olives and capers a classic taste of the Apulian tradition. Already at the first taste, they take us to the heart of the Apulian countryside, where we like to imagine ourselves in an expanse of sun-kissed olive trees, in the middle of summer, and here and there to see, among the dry stone walls, some seedlings of caper.
From the emotion of this rural and typically Apulian atmosphere, the idea of creating a tarallino that really has the flavor of Apulian rural life was born. The tarallini with turmeric and chia seeds fully satisfy our desire to taste a baked product that is fragrant and aromatic at the same time. The combination of chia seeds and turmeric is a winner, very fragrant and not overwhelming at all.
An inviting aroma that satisfies everyone, even children. Try them: their intense yellow color gives good humor and energy right from the first taste. Dried tomatoes are a well-known and much-loved product throughout Italy. They are produced throughout southern Italy and in abundance in Puglia, where the hot and intense sun that shines in the region every summer allows us to obtain a truly unique range of dried vegetables. And with the best dried tomatoes produced especially for the occasion, today La Terra di Puglia produces - as always by hand - the best Apulian taralli with dried tomatoes that you can try.
If the desire for Apulian taralli is felt today but you also want to try a new and original combination and flavor, we recommend you try the potato and rosemary taralli from La Terra di Puglia. A classic but by no means obvious combination, which brings to the table all the desire for fragrance but also for flavors that evoke and remember the Sundays spent with the family at the grandparents' house.
Taralli Artigianali: un'Eccellenza Pugliese
The tradition of Apulian taralli represents one of the gastronomic excellences of the southern Italian region. These tasty snacks are made with the skill of the Apulian tarallai masters, who hand down their art of kneading and working the dough from generation to generation.
Taralli “Fatti a Mano” are a specialty that stands out for their goodness and genuineness, thanks to the use of the best ingredients of the Apulian tradition. The pasta is made with durum wheat flour and water, kneaded and worked with great care and skill to give the tarallo its typical ring shape.
The classic taste of handmade taralli recalls the origins of the Apulian tradition, and goes perfectly with the genuineness and simplicity of its ingredients. In fact, the original recipe calls for the use of extra virgin olive oil, salt and black pepper, which give the tarallo that unique and inimitable taste.
Handmade taralli are an ideal snack for a tasty and healthy break, thanks to their simplicity and authenticity. In fact, they are free of preservatives and chemical additives, and represent a source of energy and well-being for our body.
"Tarallucci e vino": un'Esperienza Autentica
“Tarallucci e vino” Per un’autentica esperienza culinaria italiana, ti consigliamo di seguire la tradizione dei nostri nonni e provare a inzuppare i taralli nel vino.