About This Product

Chosen by Hyde Farm for those who like just a hint of spice, these chilli taralli deliver Puglia’s signature crunch with a little extra tang. Made the traditional way with olive oil and wine, boiled then baked, they offer savoury flavour with subtle hit of chilli that never overpowers the flavour. Great with bold red wines or cold beer, cheese and cured meats, or simply enjoyed straight from the bag.

WHY WE LOVE IT

✓Gentle chilli heat, balanced and warming

✓Traditional crisp Puglian texture

✓Great with red wine or beer

✓Adds personality without overwhelming

Serving Suggestions & Cooking Instructions

The “Double-Cooked” Secret: What gives Taralli their unique, dense crunch is the traditional two-step cooking method. They are first boiled in water—which seals the surface for a smooth finish—and then baked until golden. This creates a “crisp golden crunch” that is far more substantial than a standard cracker.

Flavour Profile: The dough is enriched with white wine and olive oil, providing a subtle acidity and a “clean, savoury flavour.” Unlike many snacks, they are not greasy, making them a refined choice for sophisticated hosting.

The Ultimate Aperitivo: In Puglia, you rarely see a glass of wine served without a small bowl of Taralli. They are the perfect neutraliser for the palate when tasting crisp white wines or a dry Rosato.

Cheese & Charcuterie: Their sturdy structure makes them ideal for the “heavy lifting” on a cheese board. Use them to scoop up soft cheeses like Gorgonzola or pair them with slices of Salame Pugliese.

The Dipping Snack: Because they are boiled before baking, they don’t disintegrate easily. Try dipping them into Hyde Farm Artichoke Creamy Sauce or the Black Olive Tapenade for a true “authentic Puglia snack” experience.

Soup Companion: For a rustic touch, serve these alongside a bowl of tomato soup or a vegetable broth. They offer a much more interesting texture than a standard bread roll.

Storage Instructions

Store in a cool, dry place away from sources of light and heat.