Once you try them, you won't be able to live without them. These small, golden doughnuts have gone from being a humble staple food to a gourmet delight, perfect for snacking on or accompanying cheeses and cold cuts.

There are many stories about their origins, but they all tell us about a product that was born in the Middle Ages from the scarcity of resources among the poorest classes, what we now call a recipe for making the most of it. But whether it was a monk or a humble mother looking for a way to feed her offspring or the leftover scraps from bakers, it is clear that taralli are a great invention! and they live up to the saying “make a virtue out of necessity.”

In Italy they are also known as Grandma's Taralli or Noni's Taralli, as it was a recipe traditionally prepared by grandmothers and although the best-known taralli are those from Puglia, they were also prepared since ancient times in Naples or Sicily, today they are consumed and made throughout Italy.

 

Their main characteristic is that they are seasoned savoury doughnuts, cooked and then baked. Depending on the area, their ingredients or size may vary, so the Neapolitan ones are larger and made with butter compared to the smaller ones from Puglia, made with olive oil and seasoned with spices such as black pepper or fennel.
Biribox, in its desire to bring quality Italian products to consumers, has in its shop the delicious taralli from Forno di Puglia, prepared with 99% raw materials from Puglia. The best way for Dolciaria Ambrosiana to celebrate Puglia and export its flavour to Spain and Portugal. Find them at Biribox in boxes of 10 units in two versions:
Taralli Caserecci with Olive Oil and Taralli alla Pizza

And as always, Biribox does not forget about celiacs, and you can now find in our store and as a brand new addition, the classic gluten-free taralli Fiore di Puglia

But if you like to get into flour, here is the recipe for the famous “taralli de noni” Take note!

Recipe:

Ingredients:

375 ml of warm water

5 gr of baking powder

1 kg classic Caputo flour

200 ml Chablis type white wine

200 ml of extra virgin olive oil

A teaspoon of dried fennel seeds or half a teaspoon of ground black pepper or pepperoncino

A pinch of salt

Preparation:

Dissolve the yeast in warm water.

Mix the flour with the wine, oil, fennel seeds or pepper and salt. You can use a mixer. Also add the water and yeast mixture.

Work the dough until all the ingredients are well integrated.

Form a ball and cover it with a cloth to let it rest for about 20 minutes.

We make the doughnuts by forming churros by hand about 30 cm long, which we then cut and join the tips together, then roll each of the tips into small rings.

In a pot with boiling water, cook the taralli for approximately 1 minute, until they float to the surface.

Once cooked, remove from heat and drain on paper.

Preheat the oven to 200ºC and bake for approximately 30 minutes.

Ready!