These savoury, crunchy rings have been a staple in Italian households for generations, enjoyed as a snack or alongside a glass of wine.
The recipe reflects the simplicity of cucina povera, using just flour, olive oil, salt, and wine as the base. Traditionally baked, not fried, tarallini achieve a unique texture—crumbly yet satisfyingly crunchy.
Whether you make the classic plain version or add fennel seeds and garlic for extra flavor, this homemade take on tarallini offers authenticity and charm that can’t be matched by store-bought options. A true taste of Italy, ready to enjoy with friends and family.
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
- There is a very unusual ingredient in these delicious snack: white wine! It adds subtle flavour and helps with that signature crisp texture.
- Just like bagels, boiling before baking is key for the classic crunch, so don’t skip this step.
- Customise with your favourite spices: fennel seeds is my personal favourite and one of the most traditional addition, but you can also try rosemary, chili flakes, black pepper or even lemon zest for a twist.
- In Italy they are commonly served during aperitivo time, along side a spritz or drink.
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
White wine: you can technically swap wine with water but I wouldn’t recommend it. The wine adds a very distinctive and unique flavour.
Spices: other than salt you can add extra spices to the base recipe: I used crushed fennel seeds and a touch of garlic powder in one of my versions. Fennel is a classic, authentic flavour in traditional Tarallini—warm, slightly sweet, and unmistakably Southern Italian. Garlic powder isn’t traditional, but I love the subtle depth and aroma it adds. It’s a tiny twist that makes these extra moreish—and I think it’s totally worth it.
Storage
Let the tarallini cool completely before storing—any residual warmth can create steam and make them lose their crunch. Once cooled, transfer them to an airtight container, like a glass jar or tin, and keep them at room temperature. They’ll stay fresh for up to two weeks, sometimes longer. If they start to soften, just pop them in a low oven (around 140°C) for a few minutes to bring the crunch back.
More Aperitivo Nibble Ideas
Tarallini
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 ✨