If you’re looking for the perfect appetizer to serve at your next dinner party, an authentic addition to your cheeseboard or just a tasty everyday snack, look no further. Taralli—or Tarallo as a singular– are also known as Marsala wine cookies, and are a well-loved snack all across Italy. 

Don’t confuse Taralli for just any type of dough-based snack. Its distinct appearance and mouthfeel make it unique compared to its cookie compatriots. They are typically served before the main course at traditional restaurants across the country in combination with an aperitif. In true Italian fashion, they usually come in plentiful quantities.

Like many foods from the Bel Paese (beautiful country), the recipe for Taralli is hundreds of years old and was originally created out of necessity, yet another representation of the land’s deeply rooted history. They are believed to have originated in the Puglia region of southern Italy, around the 1400s.

Legend has it that a mother, struggling to provide for her children, was trying to make something edible for her and her family to survive on using only the ingredients she had in her pantry: flour, white wine, olive oil and salt. She cooked the dough, creating an unexpectedly delectable meal for her and her loved ones. Her ingenuity during tough times sparked what would become one of the most commonly found savory treats in the country.

Located at the crossroads of crispy & crunchy, these savory treats are served in many ways. 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.

Taralli are still today made from flour, white wine, olive oil and salt, with the resulting dough cut into strips and overlapped into the distinctive ‘sort of circle’ shape then boiled before baking.  Various flavors can be added, but the most typical is simply olive oil or cheese.  

Although its origins may be humble, the quality of ingredients used to make the snack have only become more sophisticated over time. These changes greatly affect the flavor, color and shape of the Taralli. Many Italian bakers use high-grade olive oil, knowing the taste of the good stuff will shine through while creating a fluffier, flakier Tarallo consistency.  Or the Taralli be cooked longer to harden and crisp it, resulting in a satisfying crunch.

Pair your own Taralli like the Italians do, with a glass of wine as a recipe for the perfect afternoon. It is customary to dip the Tarallo in wine and allow it to soak up some of the liquid, making it the perfect texture for consuming and combining the flavors. Preferred wines for this technique have a hint of sweetness, to perfectly pair with the Taralli.  Try an Italian white wine, Prosecco, rosé or your favorite semi-dry or sweet wine. 

Taralli have a rich history dating back to the early days of Italy and have survived hundreds of years for good reason. Once you taste one, you won’t want to stop. The simplicity of its flavors, the satisfying crunch and authentic feel makes it extremely easy to eat a handful (or three) of Taralli anytime, anywhere. 

And with several flavors to choose from Flora Fine Foods, like Cheese, Rosemary, Pepper, Olive Oil and Fennel, you’ll never run out of ways to enjoy Taralli.