![\"\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/taralli-300x182.jpg\")
<\/a>ORIGINS<\/h2>\n
In the 15th century, the poorest part of the population used to make a “bread dough” stirring together white flour, olive oil, wine and salt. Over time, tarallini became a substitute for bread. The farmer families used to offer this snack to their guests with a glass of wine to show kindness.<\/p>\n
<\/p>\n A\u00a0typical Italian saying is “Tutto finisce a tarallucci e vino” which literally means “everything finished with tarallucci and wine”. It suggests that after a fight the two counterparts make peace with tarallini and wine, the symbol of\u00a0politeness and serenity.<\/p>\n The dough is made only with white flour, white wine, Extra Virgin Olive Oil<\/a> and salt. You can also find flavoured versions with herbs or vegetables. The most common are with fennel seeds, sesame seeds, chilli or onion.<\/p>\n Taralli are now internationally recognized as a “Traditional Italian Agricultural Product” (PAT), similar to the “Protected Geographical Indication (PGI)<\/span>.<\/p>\n The preparation of Taralli is quite simple, but it entails many different steps.<\/p>\n Here is my own recipe. However, you can also see\u00a0Franco’s Grandfather Recipe Here!<\/a><\/p>\n Ingredients for 5 people:<\/strong><\/p>\n Dilute the yeast with a little bit of warm water. Add 100g of flour and knead the dough. Let your dough ball rest for few hours in a bowl. When the volume is double, add the salt, pepper, olive oil and the remaining flour. If\u00a0needed add a little bit of warm water to obtain a soft dough. Keat for 10 more minutes and then shape the little rings.<\/p>\n You need yo cook your rings twice: firstly, put them in boiling water with oil and remove them when they float on the surface. Then, bake them at 180\u00b0C for around half an hour. This final step will give them the exquisite crunchiness and the characteristic golden colour.<\/p>\n Don’t worry! We can bring to your table the\u00a0best selection of taralli, coming directly from the heart of Puglia and made with the original recipe. Here is our delicious selection with different flavours to choose from, one of my favourites is the“Traditional Recipe Tarallini<\/a>\u00a0but the\u00a0“Fennel Seeds Tarallini<\/a>\u00a0is also a common one and can be incredibly flavorful! For those that like spicy… I strongly recommend trying the Chilli Tarallini<\/a>!<\/p>\n The two special recipes are\u00a0“Potatoes and Rosemary Tarallini”<\/a>\u00a0with a more delicate taste and a version that your kids will love“Pizzaiola Tarallini”<\/a>\u00a0with pizza taste!<\/p>\n Nowadays, I can safely say that there is a different taralli for every taste and occasion!<\/p>\n Try it, and let me know what you think!<\/p>\n <\/p>\n Nowadays,\u00a0taralli\u00a0has become a fanciful and delicious snack. In Italy is common to find taralli as a side to a very good glass of red or white wine instead of the unhealthier chips or peanuts.<\/p>\n They are also delicious with meats and cheeses, especially the fennel seeds-flavoured ones!<\/p>\n Taralli are a delicious snack, but did you know you can also cook with them?<\/p>\n Here’s a list of recipes featuring them. You’ll fall in love with this crunchy snack even more after cooking with them.<\/p>\n <\/p>\n I am pretty sure you never thought you could make all this scrumptious recipes with tarallini. Well, now you know.<\/p>\n Which one has your mouth watering the most? Tell us in the comments.<\/p>\n","protected":false},"excerpt":{"rendered":" Puglia is not only famous for the beaches and ancient ruins but also for it’s simple and delicious traditional cuisine.\u00a0It is the home of regional products and recipes that are renowned not only in Italy but all around the world! One of the gastronomical symbols of Puglia is the “Tarallini”. A delicious\u00a0crunchy ring made of […]<\/p>\n","protected":false},"author":10,"featured_media":5513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-5512","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/5512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5512"}],"version-history":[{"count":7,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/5512\/revisions"}],"predecessor-version":[{"id":11914,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/5512\/revisions\/11914"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/media\/5513"}],"wp:attachment":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a>ITALIAN SAYINGS<\/h2>\n
<\/a>TYPES<\/h2>\n
<\/a>MY RECIPE<\/h2>\n
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<\/a>Are you not in the mood to bake today?<\/h2>\n
<\/a>LET’S SHARE SOME TARALLI<\/h2>\n
<\/a>COOK WITH TARALLI<\/h2>\n
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<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n