Neapolitan Taralli

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By Christine McFadden

Published 2008

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These crisp, salty biscuit rings are ideal with drinks or antipasti. A speciality of Southern Italy, they were at one time sold by street vendors. I first came across taralli in Naples where I bought them, still warm, from a neighbourhood bakery.

Taralli are seasoned with fennel seeds or black pepper, and sometimes studded with almonds. According to the venerable cookery teachers Margherita and Valeria Simili, who’ve been baking since they we