How to make from Scratch Apulian Tarallini

Anyone who tasted Apulian tarallini has liked them. They are both something to nibble on before lunch, as bread during dinner, or as snacks during an aperitif.

These small fragrant finger – food bites are one of the most widely consumed and known foods from the Puglia Region (Southern of Italy). The plain Tarallini are made with simple ingredients present in all the larders in Apulian houses: flour, white wine, Evo oil, and salt. If you like different tastes, flavor them with fennel seeds or chili pepper flakes, turmeric or other spices.

This time let us give thanks to Mamma Vita for her Tarallini recipe. This Mamma has always delighted her beloveds and friends with delicious dishes, and so she does now with us thanks to this yummy recipe.

Ancient traditions: Apulian Tarallini
Our favourite Apero: a Spritz (grab the recipe here), tarallini and fleshy olives.



SERVINGS: 50Resting time: 30 min
Preparation Time: 40 minCooking Time: 15- 20 min
1h 30 min
Ancient traditions: Apulian Tarallini


  • 500 g (4 cups) all-purpose flour
  • 200 ml (1/2 cup + 5 tbsp) still white wine
  • 120 ml (8 tbsp) Evo oil
  • 15-20 g (3 tsp) salt, as needed


  • In a stand mixer using the hook attachment combine flour and salt. Pour the Evo oil and the white wine and knead until obtaining a smooth and elastic dough. You can also do this by your hands kneading for about 10 min.
  • Transfer the dough on a floured working surface and shape in a ball. Cover and let it rest for around 20-30 min. After this time, pre heat the oven to 180°C.
  • Return the dough to a working surface. Cut a small piece of dough at the time and roll it out to a rope about ½-cm thick. Cut it into 6-8 cm long pieces. Join the ends of each piece to shape a circle and press them together to seal. Place the Tarallini into a lined with parchment tray. Repeat with the remaining dough.
Tarallini from Apulia in the making
  • Bake tarallini in the oven for 15-20 min until light golden.

Tips: These Tarallini keep crunchy for at least one week in a sealed cookie jar or a tin box.

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