Florencia Baldini Last Updated on December 4, 2025If you’ve ever been to Italy, chances are you’ve seen these little snacks everywhere — in every supermarket, bakery, and even tucked into aperitivo boards. And if you’re anything like me, you probably fell in love with them instantly! The best part? Making tarallini at home is so much easier than you’d think, and the base dough comes together with just four simple ingredients — one of which you’d never guess.
The dough is wonderfully simple, and from there you can customise the flavour. Fennel and garlic powder are my favourite combination (even if, like me, you’re not the biggest fennel fan — trust me, it works beautifully).
You just mix the dough, roll it into thin strips, and cut. Then comes the fun part: shaping each piece into those cute little rings.
They cook twice — a quick dip in boiling water until they float, then straight into the oven to become perfectly crisp and golden. Homemade tarallini taste even better than the shop-bought ones… and once you make them, you’ll understand why Italy loves them so much.
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 chilli 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.
Here is an example of store-bought Tarallini from my latest trip to Italy.
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
Video
Ingredients
- 300 g plain flour
- 50 g extra virgin olive oil
- 1 tsp salt
- 120 ml white wine
Instructions
- Start by preheating your oven to 200°C (fan) and lining a baking tray with baking paper.
- In a large bowl, add the flour, olive oil, white wine, and salt.
- Mix with a spoon at first, then use your hands to bring everything together into a smooth, uniform dough.
- If you’re making the flavoured version, add the fennel seeds and minced garlic now and knead again to evenly distribute them. (Skip this step for the plain version.)
- Pinch off a small piece of dough and roll it between your hands or on your work surface to create a thin strip — almost like a short noodle.
- Shape each strip into a small ring by joining the two ends and pressing gently to seal.
- Bring a pan of water to the boil. Drop in a few tarallini at a time. They’ll sink first, then float to the top when they’re ready — this takes about 3-5 minutes.
- Lift them out with a slotted spoon and place on your prepared tray.
- Once all the tarallini are boiled, bake in your 200°C (fan) oven for 35–40 minutes, or until crisp and lightly golden.
- Allow them to cool completely — they become even crispier as they cool — and enjoy!
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.