Authentic Italian Taralli with Fennel Recipe (2024)

FAQs

What does taralli mean in Italian? ›

Taralli are toroidal Italian snack foods, common in the southern half of the Italian Peninsula. A wheat-based cracker similar in texture to a grissini breadstick, taralli can be sweet or savory.

Let's start with size: Taralli are bigger and are a tasty and crunchy substitute for breadsticks and bread on the table. Tarallini are smaller and perfect for aperitivo.

While some enjoy pairing the crackers with different seasonings and dip choices, others prefer to eat them simply plain. Italian restaurants love to serve them because of their versatility. Oftentimes Taralli are presented to the table alongside assorted cheeses, nuts and fruit.

Apples, beetroot, Brussels sprouts, celeriac, corn, cucumber, garlic, grape, grapefruit, green bean, guava, kohlrabi, lemon, mushroom, olive, orange, peach, pear, pomegranate, potatoes, tomatoes, watercress, watermelon.

They are rich, salty and crumbly, like the best pie crust. And they arrive with a gust of heat, studded with more cracked black pepper than would seem possible, or sensible. “Our taralli are the perfect thing to eat with an aperitivo,” said Shelley Lindgren, the restaurant's wine director and co-owner.

Taralli are small, unleavened bread rings that originate in Puglia, a region in the south of Italy that makes up the heel of the geographical boot that makes up the Italian peninsula.

Store in the dry cool place at the temperature from +6°С to +25°С and relative humidity below 75% away from the heating or cooling sources. Consume in one week after opening.

They are also common in the rest of Italy with some adjustments and differences, but the main ingredient- the wine- is omnipresent. “Tarallucci e vino” (tarallucci is an affectionate diminutive of taralli) is an Italian expression too. It generally means that all's well that end's well.

It can be considered the first popular snack in Naples, a bite that combines the punch of black pepper with the sweetness of almonds, the whole united by lard. It's a dangerous combination for the waistline, that's for sure.

In Italy, the after-school snack is a cherished afternoon ritual known as "la merenda". It's a time-honored tradition that bridges the gap between the end of the school day and dinner. For most Italian adults, it's a fondly remembered piece of their own childhoods.

What do Italians eat for dessert in Italy? ›

A typical Italian lunch consists of a primo (pasta, soup or risotto dish), a secondo (meat or fish-based dish) and a contorno (side dish). Italians love their carbs and enjoy adding freshly grated Parmesan cheese to their dishes.

Hormone-sensitive condition such as breast cancer, uterine cancer, ovarian cancer, endometriosis, or uterine fibroids: Fennel might act like estrogen. If you have any condition that might be made worse by estrogen, do not use fennel.

Improved digestion.

In many parts of the world, it's common to eat a little bit of fennel after a meal to aid with digestion and relieve gassiness. Fennel has been shown to help with digestion by reducing inflammation in the bowels and decreasing bacteria that cause gassiness.

Fennel seeds are unlikely to cause constipation. In fact, they are often used to relieve digestive issues, including constipation, as they can help promote bowel movement and ease digestion.

Common cicchetti include tiny sandwiches, plates of olives or other vegetables, halved hard-boiled eggs, small servings of a combination of one or more of seafood, meat and vegetable ingredients laid on top of a slice of bread or polenta, and very small servings of typical full-course plates.

They have a wonderful savory flavor, rich with high-quality extra virgin olive oil, and are studded with aromatic fennel seeds. They have an outstanding flaky texture, similar to that of a laminated pastry. Once you've had one, it is hard to resist eating the entire bag of these crunchy, ring-shaped snacks.