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Taralli are a typical South Italian ring formed, salty snacks.
Independently if large, made with salt, pepper and almonds like the Neapolitan ones or small, with fennel-tomatoe or olive taste like the Apulian ones, they are always a real tasteful delicacy.
Taralli can be consumed either with a good glass of red wine as antipasto or with a cold beer as a simple snack:

Taralli napoletani                                 Taralli napoletani                                                  Taralli pulcinella                               

This typical Neapolitan snack which goes very well with beer was born around 300 years ago in the poor districts of Naples. Initially the remains of bread were used with the addition of suet and pepper.

Over time, whole almonds were added to sweeten the strong taste of pepper.

 They are quite large in size, approx. 5 cm diameter        

Taralli pugliesiTaralli pugliesi

It was born in the same period as the Neapolitan tarallo, but smaller in shape (about 1 cm in diameter) and it took a different route, due to the abundance of olives in Puglia.

Originally only old bread, olive oil and salt were used, but now there are a plenty of flavors as fennel, onion, tomato , chilli , even farmer’s taste with potatoes and rosemary.

Excellent with aperitifs.


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