Taralli with rosemary

Rosemary Taralli, savory rings from Apulia

Rosemary Taralli from Terre dei Trulli are the classic snack from Apulia, seasoned with real rosemary needles. Small dough rings made of flour, white wine, and extra virgin olive oil, boiled in water and baked until crispy. Savory and herbaceous. Not a fried snack, but artisanal baking from Alberobello.

Rosemary Taralli are small, savory dough rings from Apulia, baked by the Casulli family under the name Terre dei Trulli, known as "Taralli al Rosmarino" in Italian. The dough, made from white wine and extra virgin olive oil, contains 1 percent real rosemary, which gives the pastry its herbaceous note. In a 250-gram bag, naturally vegan and with a fine crunch.

Herbaceous and crispy

The tarallo crumbles aromatically in the mouth at the first bite: crispy on the outside, tender on the inside, with resinous, green rosemary on top. Spicy, savory, southern.

This ring owes its typical herbal taste to real rosemary needles, which go directly into the dough. The olive oil keeps it soft, the white wine brings a subtle freshness, and the rosemary provides that tart tone that tastes of the maquis and summer. With 1 percent rosemary, the spice is clear but never overpowering.

The rings contain only what Apulia provides: wheat flour, white wine, olive oil, salt, and rosemary. Terre dei Trulli bakes exclusively with Italian ingredients, without any animal fats or preservatives, which is why they are naturally vegan. The fresher the rosemary, the more vibrant the final spice.

Spicy with a robust red

The crispy rings go particularly well with red wine and beer. The spicy rosemary pairs well with robust companions.

A full-bodied red from the south picks up on the rosemary spice, such as a Primitivo from Cantine Due Palme in Apulia. They go well with aged cheese, salami, and olives, or as a savory snack on any aperitivo table. Broken over a salad bowl, they even make a spicy crouton substitute.

You have one of the 3 varieties from Terre dei Trulli in front of you here. If you prefer it milder, try the Taralli with olive oil, or if you like it aniseed-flavored, the Taralli with fennel seeds from the same producer.

By the Casulli family in Alberobello

The taralli are baked by the Casulli family under the name Terre dei Trulli, in the middle of Alberobello, that Apulian town near Bari which possesses the most trulli in the region and has been a UNESCO World Heritage site since 1996.

The family has been keeping the old recipe alive here since 2007. A dough is kneaded from flour, white wine, salt, olive oil, and rosemary, shaped into rings, boiled in water until they float, and only then baked. It is exactly this double step that creates the typical crunch that a real tarallo requires.

The tarallo has accompanied Apulia for centuries, baked from a few basic ingredients and staying crispy for a long time. The rosemary taralli are the savory version of this classic, seasoned with real needles instead of just aroma. Anyone who likes the spicy south will find it hard to resist these rings; their scent upon opening the bag already tells of maquis and sun.

With red wine and a sausage platter

Stored in a cool, dry place, the rosemary taralli remain crispy for a long time. Serve 2 to 3 rings per person in a bowl with red wine, place them on a meat and cheese platter, or snack on them in between. Once opened, the 250-gram bag is quickly emptied, you have been warned.