I’ve made these a few times switching between red and white wine and different herbs. The recipe I have called for the pre-boiling method. I’m excited to try your recipe with no boiling! I also loved the sweet version that I tried the last time in Lecce. Thank you for sharing, Flavia. I’m looking forward to meeting you in September for our sensory walking tour of Polignano!
Yes! Puglia and Campania: cousins! In Campania sometimes they use lard in the dough like the ones “sugna e pepe”, with almonds too. Had them at Mercato della Pigna secca in Naples, so good!
Many fond memories of eating taralli at the beaches around Polignano a Mare on a trip a few years ago. Thanks for sharing and inspiring me to make a batch ❤️
I’ve made these a few times switching between red and white wine and different herbs. The recipe I have called for the pre-boiling method. I’m excited to try your recipe with no boiling! I also loved the sweet version that I tried the last time in Lecce. Thank you for sharing, Flavia. I’m looking forward to meeting you in September for our sensory walking tour of Polignano!
Dear Christina, thanks for this message. Let me know about the no-boiling method and the difference you found. Looking forward to meeting you ✨
I have never heard nor had these. I am going to make them today. I think my kids would love them! Just lovely.
Let me know if they like them :)
Thank you, Flavia! I love taralli!! Can’t wait for them🤪
Addictive, right? Un bacio
We have these in Napoli too! At first I thought they were so dry! Not I can’t live without them 😊
Yes! Puglia and Campania: cousins! In Campania sometimes they use lard in the dough like the ones “sugna e pepe”, with almonds too. Had them at Mercato della Pigna secca in Naples, so good!
Many fond memories of eating taralli at the beaches around Polignano a Mare on a trip a few years ago. Thanks for sharing and inspiring me to make a batch ❤️
My pleasure ✨🙏🏻 let me know how it goes with the recipe and also which herbs you will use. Un abbraccio da Polignano 🌊