About This Product

A modern twist on a Puglian classic, these taralli combine crisp golden crunch with the subtle warmth of turmeric and the gentle nuttiness of chia and flax seeds. Made with white wine and olive oil then boiled and baked, they deliver real depth without losing traditional character. Perfect for aperitivo, dipping, cheese boards or simply snacking with something chilled.

WHY WE LOVE IT

✓Turmeric for colour and earthy warmth

✓Chia and flax seeds add texture

✓Boiled then baked for perfect crunch

✓Ideal for dips, cheese, or aperitivo

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.