Tuesday Intangible: We love Taralli!

Tuesday Intangible: We love Taralli!

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Tuesday is Intangible every first and third Tuesday of the month!

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Cover Photo: taralli pugliesi (from the Puglia region of Italy). Credits: regionepuglia.org

Ladies and gentlemen,

Today’s Intangible is delizioso!

Some of you may already know the renowned “taralli pugliesi”, an Italian culinary tradition since the 13th century.

Simple to make, taralli were historically prepared in the more modest households, mostly to be offered to guests with a glass of wine.

Today, the golden rings are consumed as a snack or as a substitute of bread, mostly in the Southern regions of Italy (Puglia, Calabria, Basilicata, Lazio, Molise, Sicilia and Campania).

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Photo Credits: Saveur

Taralli have had a huge success over the centuries, in Italy and abroad. Today, they are considered a typical product of the Italian cuisine (recently under the PAT denomination – Traditional Alimentary Product of Italy).

Although every region has its own recipe, the taralli from Puglia are very simple to make and pair; you’d only need flour, water (or white wine), extra-virgin olive oil, salt and pepper (if you wish). You may find some variations with anis, fennel seeds, sugar, or tomato paste.

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Photo Credits: Ricetta.it

How to make them? Mix all the fore-mentioned ingredients to create an elastic dough. Then cut it up in tiny bars (1 cm of diameter e 8 cm of length) and fold them, to create the classic “ring” shape with the two sides well matching.

You must cook taralli twice: first in boiling water and oil, until they rise up in your pan, and second in the oven, for about 30 minutes at 180 degrees, until they get their golden color. This double cooking allows to obtain the typical crunchiness and crispiness which makes them oh, sooo good.

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Taralli making with friends (San Francisco, 2015)

Taste them with most white and red wines, such as the Lambrusco Emiliano. They will look great on your table for your next snack, with meats and cheeses, during “antipasto” or “aperitivo” and so on.

Don’t eat them all at once, although it may be tempting! Taralli can be conserved for up to one week, in plastic bags or tin containers.

Buon appetito!

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