Taralli, southern Italy’s delicious cracker

When you go to Puglia (the heel of the Italian peninsula), you’re sure to see Taralli. They’re everywhere!

Taralli are made with just a few ingredients. The plain ones are just flour, white wine, olive oil, and salt. The dough is rolled into a rope, cut into pieces and formed into a circle like a little donut. Then, they’re boiled in water and baked in the oven until they come out crispy and delicious.

There are dozens of flavors or Taralli. The plain are good, but I love the rosemary, fennel, and chili pepper. There’s also sweet varieties of Taralli, which I’m not as fond of, but you might like.

These little donut-shaped crackers are so addictive! Don’t buy just one bag, or two, they disappear that fast.

Bags of Taralli (photo: Brent Petersen)

Taralli are so ubiquitous that you’ll often be given a little bowl of them when you sit down at a restaurant in Puglia. If you want to bring some home with you, visit a store that specializes in regional products like Frantoio Pacello shop in Monopoli. Bakeries like Fortunato also make their own Taralli.

Spaghetti d’Italia is a great lunch-only spot in Monopoli. Outside the historic center, it caters to locals. The menu is heavy on local seafood and they also make a mean eggplant roll. But, my favorite dish is Spaghettoni Aglio e Olio alla Poveraccia. Translating to “Poor Man’s Style Spaghetti with Garlic and Olive Oil,” this harkens back to Cucina Povera or “Poverty Kitchen,” a time when Puglia was poor and food was scarce.

Spaghettoni Aglio e Olio alla Poveraccia (photo: Brent Petersen)

Spaghettoni Aglio e Olio alla Poveraccia is probably called that because it doesn’t have any meat or cheese. Instead, Taralli are crushed and sprinkled over the top of the noodles. For me, it’s a reminder that Poverty Cuisine can be incredibly delicious.

About the Author

Brent Petersen is the Editor-in-Chief of Destination Eat Drink. He currently resides in Setubal, Portugal. Brent has written the novel “Truffle Hunt” (Eckhartz Press) and the short story collection “That Bird.” He’s also written dozens of foodie travel guides on Destination Eat Drink, including several in Italy. Brent’s podcast, also called Destination Eat Drink, is available on all major podcasting platforms.

Brent