Taralli are one of the baked products prepared by Panificio Perrone in many varieties. Plain, with fennel seeds, with peperone crusco, whole wheat, multigrain, durum wheat or with raisins and onion: the ingredients and flavour change, but the preparation follows the same basic process.
The process moves from mixing to rolling, from shaping to boiling, and finally to baking. Here is how it is done.
How the taralli dough is prepared
The process begins in the mixer.
The dough needs to reach a consistency that is very firm but still slightly elastic. Once mixing is complete, the dough is left to rest for about one hour in a cool, dry place.
After resting, the dough is rolled. It is passed between two rollers until it becomes smooth and velvety, ready for the next stage.
Rolling and shaping
Once rolled, the dough is worked according to the type of tarallo being prepared.
Thickness and length vary depending on the variety. Once shaped, the taralli are placed on trays and prepared for boiling.
The basic process remains largely the same across the different flavours, although there can be small variations during production.
Boiling the taralli
Before going into the oven, the taralli are immersed in boiling water for about 10 seconds.
It is a very short step. Once boiling is complete, the taralli are left to dry and are then ready to be baked.
Baking temperature and time
Baking varies slightly depending on the type and, above all, the thickness of the tarallo.
In the rotary oven used for production, the temperature is generally set between 160 and 180 °C, with a baking time of about 30 minutes.
Taralli are properly baked when they have lost the moisture inside and are crisp.
Taralli ingredients and varieties
One of the main differences between the taralli is the ingredients used.
Soft wheat flour, salt, extra virgin olive oil, wine, alcohol, ammonium bicarbonate.
Soft wheat flour, extra virgin olive oil, alcohol, wine, ammonium bicarbonate, salt, fennel seeds.
Soft wheat flour, extra virgin olive oil, wine, alcohol, salt, ammonium bicarbonate, peperone crusco.
Whole wheat flour, extra virgin olive oil, alcohol, salt, ammonium bicarbonate, wine, fennel seeds.
Multigrain flour, alcohol, extra virgin olive oil, wine, salt, ammonium bicarbonate.
Remilled durum wheat semolina, alcohol, extra virgin olive oil, salt, fennel seeds, ammonium bicarbonate, wine.
Soft wheat flour, extra virgin olive oil, white wine, alcohol, salt, ammonium bicarbonate, raisins, onion.
Among these varieties, one particular difference concerns durum wheat taralli.
Instead of soft wheat flour, they are made with remilled durum wheat semolina. The result is a different flavour and an even crisper texture.
Another variety closely linked to Lucanian flavours is the one made with peperone crusco, an ingredient that gives the product its distinctive flavour. The blog also includes a guide on how to use peperoni cruschi in cooking.
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How to store taralli
To keep them crisp for as long as possible, taralli should be stored in a cool, dry place.
Humidity is particularly important because a dry, crisp product can absorb moisture from the surrounding air and gradually lose some of its texture.
Once the package has been opened, it is therefore best to close it carefully or transfer the taralli to a tightly closed container to limit their contact with moisture in the air.
They should also be kept away from heat sources, direct light and particularly humid environments, choosing a pantry or another dry area of the kitchen.
What really changes from one tarallo to another
The basic process remains very similar: mixing, resting, rolling, shaping, boiling, drying and baking.
The main differences are the flour and the added ingredients, which create different characteristics.
Fennel adds its aromatic note, peperone crusco characterises one of the varieties most closely linked to Lucanian flavours, while raisins and onion create a combination that differs from the more traditional versions.
With durum wheat taralli, the main raw ingredient also changes: remilled semolina produces a crisper result than versions made with soft wheat flour.
It is therefore the combination of a shared production process and different ingredients that creates the various taralli prepared by Panificio Perrone.
