Crunchy, savory, and eminently snackable, these taralli from Fiore di Puglia are a southern Italian favorite. Taralli can be found in many flavors across the region, ranging from savory to sweet. This light, airy version from Puglia is beautiful in its simplicity, flavored only with high-quality local olive oil and a hint of white wine. They make a satisfying addition to any aperitivo hour.
A centuries-old tradition, there are competing legends about taralli’s origin story. They all seem to agree that the little rings were created out of necessity, either by local bakers trying to use up leftover bits of dough or poor townspeople making the most of a few basic ingredients. The name is similarly shrouded in mystery; it might come from ancient Latin, French, or Greek words that either refer to its round shape or method of baking. What we do know is that these small crackers became a beloved staple in southern regions from Naples to Puglia, and used to be seasoned with a quick dunk in salt water from the Mediterranean before being eaten.
The Fiore family have been bakers in their home town of Corato, north of the Apulian city of Bari, since 1940, when Cataldo Fiore built a communal wood oven for his neighbors to use to bake their own bread. A decade later, his son began selling their bread across the region, with the goal of providing jobs for the young people in his community. Today, the fourth-generation members of the Fiore family are dedicated to showcasing Apulian culture and cuisine with their taralli and other baked goods. They use strictly local ingredients, including wheat flour from the nearby plains of Tavoliere delle Puglie and olive oil from Corato, and time-honored methods to make every bite as authentically delicious as can be.