The olive oil taralli are particularly crispy and friable because they are handmade and slightly boiled before they are baked.

It looks like their ring shape took origins in 1700, when bakers began to reuse the remains of bread dough to create little rolled up and intertwined rings. If in the beginning it was a poor food, now taralli are a very appreciated product, eaten alternatively to bread during main meals, or consumed as a snack and appetizers.

The ones that we propose you, are three different kinds: fennel taralli, onion taralli and almond taralli.