Authentic Italian Taralli with Fennel Recipe (2024)

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Last Updated on: 12th December 2023, 08:44 am

Taralli with fennel recipe is a very popular CRUNCHY Italian snack similar to bread sticks but, with more flavor and texture. This authentic Italian recipe is the REAL DEAL! This recipe is Vegan.

Authentic Italian Taralli with Fennel Recipe (1)

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Taralli with Fennel Recipe

This particular recipe is very close to what I’ve gotten in my mother’s hometown in southern Italy.

I only wish I lived near a taralli bakery like my cousins! Taralli are so yummy and dare I say.. addictive. You can’t eat just one.

Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission.

Honestly, this is one of my favorite (of many) things to eat when I go to Italy. I bring back bags of these. I snack on them on the plane ride back into Philly.

It’s great that I can make them right in my own kitchen!

I still remember my favorite uncle dipping taralli in his homemade wine. Red of course! But, it does taste good with dry white wine as well.

What is taralli?

Taralli is a snack much in the same way of pretzels. It just happens to be Vegan too.

They’re great to eat with cheese or wine or to serve alongside an antipasto platter. They’re often dipped in red wine. Yum!!

Taralli have been compared to crackers, pretzels, breadsticks and even cookies, although taralli aren’t sweet.

They’re made from simple ingredients- flour, olive oil, yeast, water, salt and fennel seeds, which are optional.

When you read this recipe and think to yourself, “That’s not the taralli I know!” It very well may not be.

The various regions in Italy make taralli differently and it’s no secret. This recipe tastes very similar to what I’ve had in southern Italy and to my mother’s recipe.

What do you eat taralli with?

As I mentioned above, hard Italian cheeses like provolone, parmesan, pecorino, etc. taste great with taralli and wine! Italians who live in Italy dip their taralli in wine and let it soak in the wine a bit. That’s also delicious. Often I eat taralli by itself as a tasty snack.

NOTE: This recipe can be made without fennel. So, if you have a person in your family that dislikes it, you can omit it from some of the dough to appease them.

How to make Taralli

The full printable instructions are located in the recipe card below. Be sure to read the notes before making this recipe.

Ingredients

  • 2 1/4 tsp active dry yeast
  • 1 3/4 to 2 cups warm water (110F degrees)
  • 1 tsp sugar (used to activate yeast)
  • 7 cups all-purpose flour
  • 1 tbsp fennel seeds (optional)
  • 3/4 cup extra virgin olive oil
  • 1 1/2 tsp salt

Authentic Italian Taralli with Fennel Recipe (2)

Summary of Instructions

Get the full printable, recipe in the recipe card below.

  1. Make the dough.
  2. Roll it into 1/4 inch wide dough rings.
  3. Boil the dough rings until they float. About 10 seconds.
  4. Bake the taralli dough rings.

Before you make this recipe, PLEASE READ THE NOTES FIRST.

Authentic Italian Taralli with Fennel Recipe (3)

NOTES

  • When making the dough, be sure the water is not too hot (not boiling) as it will kill the yeast. The temperature should be about 110F.
  • Make sure your yeast foams after about 5 minutes being in the warm water with sugar or it may be dead and the dough will NOT rise. It’s best to use a non-expired yeast packet for this recipe which has the exact yeast required to make this recipe.
  • Boiling the taralli dough rings until they float (about 10 seconds) allows the exterior of the taralli to be smooth.
  • The prep time in this recipe is mostly due to the amount of time it takes to roll the dough. I highly suggest you have a rolling partner.
  • Store the baked taralli in a plastic zipper bag. They’ll be fresh for about a week.

This is a wonderful tradition to start with your kids. Baking authentic, traditional Italian food, like taralli, is fun!

As mentioned above, taralli are great for dipping in dry red or dry white wines, eating with Italian cheeses, or just snacking alone. They’re great to put on any buffet table for brunch, lunch or dinner. It’s a yummy Vegan snack too.

See more Italian recipes!

Authentic Italian Taralli with Fennel Recipe (4)

Authentic Italian Taralli with Fennel Recipe (5)

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4.77 from 13 votes

Taralli with Fennel Seeds Recipe

An Italian, crunchy breadstick type snack that tastes great with hard Italian cheeses and wine.

Course Appetizer, Snack

Cuisine Italian

Keyword taralli

Prep Time 1 hour hour

Cook Time 25 minutes minutes

rising time 2 hours hours

Total Time 3 hours hours 25 minutes minutes

Servings 50 taralli

Calories 95cal

Author Joanne Schweitzer

Equipment

  • cookie sheets

  • parchment paper or silicone mats

  • food thermometer is helpful

Ingredients

  • 2 1/4 tsp active dry yeast sold in packet form
  • 2 cups warm water (110F)
  • 1 tsp sugar
  • 7 cups all-purpose flour
  • 3/4 cups extra virgin olive oil
  • 1 tbsp fennel seeds
  • 1 1/2 tsp salt

Instructions

  • Before you make this recipe, please read the notes first.

  • First, in a small bowl, add contents of yeast packet, 1 & 3/4 cups of the warm water (110F or should be very warm to your wrist) and sugar. Stir it and let it sit about 5 min. It should start foaming and become active.

  • Meanwhile, in a stand mixer mixing bowl with dough hook, add flour, fennel seeds, olive oil, and salt. (If you don't have a stand mixer, add the ingredients to a large mixing bowl.)

  • Next, when the yeast mixture has started foaming at 5 minute mark, add it to the flour mixture and stir together until a large dough ball forms. You may need to add the extra 1/4 cup of water but, add a little at a time until dough is smooth as you may not need all of the 1/4 cup.) If you don't have the stand mixer, after you form the dough ball, you'll have to knead the dough on a floured surface for about 10 minutes until the dough is smooth.

  • Then, put the dough ball into a large oil sprayed bowl, cover loosely with plastic wrap and a clean dish towel and let sit in a warm place to rise. I put mine in the oven at 100F or bread proof setting. If you're house is too cold, it may not rise or not rise enough. Let the dough rise 1-2 hours.

  • Next, pull the dough out of the bowl and split it into about 8 equal parts. Start with one part and cover what you're not yet using.

  • Then, pinch off a 2 inch piece of dough. With your fingers, start rolling out the dough into THIN 1/4 inch in diameter pieces if possible. The thinner you can get it the crunchier it'll be. Form them into circles and pinch the ends to close. Once you fill two trays of baking sheets you can start the next step.

  • Next, preheat oven to 400F.

  • Then, line cookies sheets with parchment paper or silicone mats.

  • Next, bring a big pot of water to a boil. Drop 4-6 taralli dough rings into the boiling water. They'll fall to the bottom but, will QUICKLY (about 10 seconds) come to the top which, is when you should remove them with a slotted spoon and put them on a parchment lined (or use silicone mats) cookie sheet spaced about one inch away from each other. Make two trays before baking them.

  • Then, put the boiled taralli in the oven and bake them for 20-25 minutes or until they are browned and crispy.

  • Repeat steps 5-9 until all of the taralli dough is made.

Notes

NOTES

  • If you have a single oven, you will need to bake them in batches and it may take longer than listed in the recipe card.
  • Be sure the water is not too hot as it will kill the yeast.
  • Make sure your yeast foams after about 5 minutes being in the warm water with sugar or it may be dead and the dough will NOT rise. It's best to use a non-expired yeast packet for this recipe which has the exact yeast required to make this recipe.
  • Boiling the taralli dough rings until they float (about 10 seconds) allows the exterior of the taralli to be smooth.
  • The prep time in this recipe is mostly due to the amount of time it takes to roll the dough. I highly suggest you have a rolling partner.
  • Store the baked taralli in a plastic zipper bag. They'll be fresh for about a week.

Nutrition

Calories: 95cal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 71mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

This recipe was adapted from my friend Maria over at She Loves Biscotti.

Authentic Italian Taralli with Fennel Recipe (2024)

FAQs

What is the difference between taralli and tarallini? ›

Taralli are classically formed into rings or ovals about 10 to 12.5 cm (3.9 to 4.9 in) in circumference. Smaller taralli, called tarallini, with a circumference of 3.8 to 7.8 cm (1.5 to 3.1 in), are sold commercially.

How do Italians eat taralli? ›

Aperitivo or antipasto

The traditional way to serve taralli is to use them as an appetizer or aperitif accompaniment. In both cases, taralli are accompanied by cheese and cold cuts. Prepare a cutting board with Italian cold cuts and cheeses of your choice and serve them with a nice bowl of crispy taralli.

How do Italians eat fennel? ›

Fennel can be braised, roasted, pureed in soups and included in pastas. One of the most memorable fennel dishes is the classic Christmastime dish Orange, Fennel, and Black Olive Salad, which uses thin slices of raw fennel for texture as well as flavor.

What does taralli mean in Italian? ›

A cracker similar in texture to a breadstick, a pretzel, or a sushka, taralli can be sweet or savory.

Why do you boil taralli before baking? ›

You can omit the boiling step, but that is what gives the surface of the taralli a nice shine.

Why are taralli so good? ›

Crunchy, tasty, and somehow indulgent in their simplicity, taralli are small, round, and fragrant morsels of bread dough, enriched with olive oil and white wine. They can be also flavored with things like chili peppers or fennel seeds, as well as olives or onions.

What part of Italy is taralli from? ›

Taralli are small, unleavened bread rings that originate in Puglia, a region in the south of Italy that makes up the heel of the geographical boot that makes up the Italian peninsula.

What do you serve with taralli? ›

Oftentimes Taralli are presented to the table alongside assorted cheeses, nuts and fruit. Taralli are still today made from flour, white wine, olive oil and salt, with the resulting dough cut into strips and overlapped into the distinctive 'sort of circle' shape then boiled before baking.

What is the afternoon snack called in Italy? ›

Even though Italy's afternoon snack time, known as merenda, is meant for children - it's good for adults too. In my family, merenda was practiced almost daily when we were young.

Why do Italians eat fennel after dinner? ›

For example, Italians often eat fennel raw at the end of a meal, saying it helps with digestion and cleansing. If you do a quick search, you'll find that Fennel Bulbs are an impressive source of dietary fiber, which we all know is amazing for digestion and gut health!

What is fennel called in Italy? ›

In Italian, fennel is finocchio.

Why do you soak fennel in water? ›

It helps in regulating the flow of the blood, thus reducing the pain caused by cramps. Soak fennel seeds in water overnight and have them first thing in the morning.

What is the story behind taralli? ›

They were invented during the late 8th Century by impoverished workers in Puglia who, starving, decided to make something edible out of left-over scraps of dough to sustain them through periods of famine, but through the years they have grown in popularity to become one of the most common snacks in the country thanks ...

Are taralli good for you? ›

Taralli, for instance, can offer certain nutritional benefits. It contains olive oil, which is a good source of monounsaturated fats known for their heart-healthy properties.

What is a gumba in Italian girlfriend? ›

In Italian, the word goomba is used to refer to a close friend or companion.

What does tarallucci in Italian mean? ›

“Tarallucci e vino” (tarallucci is an affectionate diminutive of taralli) is an Italian expression too. It generally means that all's well that end's well.

What is the plural form of taralli? ›

tarallo m (plural taralli) a snack food from southern Italy, in the form of a twist of breadstick, often covered in pepper, anise, etc. or sugar.

What is the story of taralli? ›

The origin of Pugliese Taralli is deeply rooted in the history of southern Italy, dating back to 400 AD. During this period of famine, legend has it that a hungry mother created the first Pugliese tarallo using simple ingredients she had at her disposal: flour, extra virgin olive oil, salt, and white wine.

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