Looking for a truly authentic tarallini recipe that’s easy, delicious, and healthier than store-bought? This is it. Tarallini are one of southern Italy’s most beloved snacks—crunchy, savoury little rings that are perfect for nibbling any time of day. You’ll often find them served as an aperitivo, on antipasto platters, or simply enjoyed with a glass of wine.
This tarallini recipe is incredibly easy to make at home, with just four base ingredients: flour, white wine, extra virgin olive oil, and salt. That’s it! We’re keeping it traditional by boiling the rings before baking, which gives them that signature crisp, golden texture. No frying needed. You can also add classic extras like fennel seeds or garlic powder for extra flavour.
Whether you’re making these for a party, a picnic, or just as a wholesome snack to keep on hand, this homemade tarallini recipe is a must-try.
What are ‘Tarallini’?
Tarallini are small, crunchy ring-shaped snacks from Southern Italy—think of them as Italy’s answer to crackers or breadsticks, but more rustic and satisfying. They’re made with just a few pantry staples: flour, olive oil, white wine, and salt. Some versions include fennel seeds, black pepper, or even chili for extra flavour.
They’re first boiled, then baked, which gives them a crisp, dry texture—perfect for nibbling with a glass of wine, dipping into spreads, or simply as a savoury snack. You’ll often find them in Italian homes, especially in Puglia, served in bowls like you’d serve crisps.
In Italy, they’re so popular you’ll find them in every supermarket, sold in bags like crisps. Outside Italy you can also find them in special sections of the supermarket, with other Mediterranean produces.
Tips
- Use good quality extra virgin olive oil: Adds richness and depth, which enhances the flavour of this tarallini recipe.
- Add white wine to the dough: It may sound unusual, but white wine is the secret to achieving the classic crisp texture and adds a subtle flavour.
- Boil before baking: Just like bagels, this step is essential to create the signature crunchy outside—don’t skip it!
- Shape your rings evenly: Keeping the size and thickness uniform helps them bake consistently and look neat.
- Customise with your favourite spices: Fennel seeds are the most traditional and my personal favourite, but rosemary, chilli flakes, black pepper, or even lemon zest make great additions.
- Let them cool completely: Tarallini become even crispier once cooled—perfect for snacking or storing.
- Perfect for aperitivo: In Italy, tarallini are often served with a drink during aperitivo. Try them with a spritz, olives, and a handful of nuts.
- Make a big batch: This tarallini recipe makes around 70 pieces, so it’s ideal for sharing, gifting, or keeping on hand for the week.
Pair with
I love to enjoy them on their own but you can also pair with olives, cheese, or dips. Here some delicious dip ideas you can try Tarallini with:
Swaps
Flour: Plain flour works best, but you can use a 50:50 blend of plain and wholemeal for a nuttier flavour.
White wine: Dry rosé or diluted apple cider vinegar (1:1 with water) can work as a non-alcoholic option, though the texture may change slightly.
Fennel seeds: Can be swapped for caraway, aniseed, or left out entirely if preferred.
Garlic powder: Try onion powder, smoked paprika, or dried rosemary for a different flavour twist.
Storage
Room temperature: Store your baked Tarallini in an airtight container to keep this Italian snack crisp and crunchy, for up to 1-2 weeks.
Freezer: Freeze in a sealed bag or container for up to 3 months. Defrost at room temperature and re-crisp in a low oven or air fryer if needed.
More Aperitivo Nibble Ideas
Tarallini Recipe – Crunchy, Savoury Italian Snack
Ingredients
- 300 g plain flour
- 50 g extra virgin olive oil
- 1 tsp salt
- 120 ml white wine
Instructions
- Add the ingredients to a bowl and mix until you create a uniform dough.
- Add fennel and garlic and mix well to incorporate. You can skip this step if you prefer the plain version
- Take out a piece of dough and roll into strips/ noodles.
- Form the (super cute) rings by bringing the two ends of the dough together.
- Transfer to a pan with boiling water and boil until they rise to the top (it should only take 2-3 minutes).
- Drain and transfer to a baking tin (with baking paper on it).
- Bake for 35-40 minutes in a pre-heated oven at 200C
- Let them cool down and enjoy ✨
Video
Notes
- This Tarallini recipe makes around 70–75 small savoury rings, depending on thickness.
- Make sure to boil them before baking—this gives them that signature crunchy texture.
- You can enjoy them plain or add extras like fennel seeds or garlic powder for a traditional Sicilian twist.
- Let them cool completely before storing to keep them crisp.
- They’re perfect as a snack, aperitivo, or even as a crunchy cracker alternative.