Taralli are a crisp and crunchy snack typical throughout southern Italy and originally from Puglia, loved by everyone and a must-have for an aperitif.
They are composed of simple ingredients: flour, water, salt, and extra virgin olive oil, but you can also add spices or make them sweet.
This is the classic version with fennel seeds, enriched with Primitivo di Manduria wine in the dough. Your customers won’t be able to resist the temptation!
Thanks to the steamer and Dual-Power technology of S series, you’ll achieve even baking and a golden surface.
How to make taralli
INGREDIENTS
550 g remilled durum wheat semolina
200 g Primitivo di Manduria wine
125 g Extra Virgin Olive Oil
12 g salt
5 g fennel seeds
Heat: S series Multibake, 200 °C, 35% top, 40% deck, 20 minutes
METHOD:
- Place all the ingredients in a mixer and begin kneading.
- Once you have a smooth and homogeneous dough, cover it with plastic wrap and let it rest in the refrigerator for 30 minutes.
- Divide the dough into 15 g portions and shape the taralli, then place them back in the refrigerator for 15 minutes.
- Bring a pot of water to boil, then add the taralli. As soon as they float to the surface, remove and place them on a baking sheet lined with parchment paper.
BAKING
- Set S Series Multibake to 200 °C, 35% top and 40% deck.
- Once it reaches the temperature, bake the taralli for 20 minutes, and use the steamer as soon as they are in the oven.
- Remove from the oven and let them cool before serving.
How to Store Taralli:
Once baked, taralli can be stored in bags or food containers for approximately 15 days.
