Taralli Bread Taralli Scaldatelli

Mix flour with yeast and fennel seeds in a baking bowl. Mix in oil and warm wine. Knead dough on a floured surface until firm and smooth, rest ten minutes.

Bring a large saucepan of salted water to the boil. Shape a small bit of dough at a time by hand into a 5 centimeter thick roll and cut pieces about 5 centimeters long. Form a ring from each of the pieces and press the ends well together. Preheat the oven to 190 degrees. Make taralli boiling salted water until they rise to the surface. Take them out with a ladle and drain them well on a dish. Now put them on a well greased baking tray and bake for 15 to 20 minutes.

* Taralli are unsweetened cookies that are dipped in wine or eaten with wine. They are seasoned in different ways. In Bari no spices are added to the dough, in Taranto they are seasoned with fennel seeds and in Brindisi with enough pepper. ** From Star 47 / 92

Tip: Stock up on high-quality spices – it pays off!

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