A loop-shaped, more flavorful relative of grassini, taralli The traditional Pugliese cracker is often served during aperitivo—the Italian answer to happy hour—and has a complex taste that’s not too assertive, able to pair well with a salty cheese or shine alone when snacking straight from the bag. Danieli’s version is hand-crafted from a guarded family recipe in the town of Bitonio using freshly-milled flour as a base and imparting flavor into the dough with other high-quality ingredients. Buttery extra-virgin olive oil brings a touch of bright grassiness that sings when paired with the toasty dough, while a pour of white wine (which is used instead of water) adds subtle sweetness and acidity. Unlike other crackers, which can be neutral to the point of blandness, these flavorful rings have a burst of addictive saltiness and a tender, crunchy texture that’s never dry or pasty while eating—which makes it that much easier to finish off an entire bag.

A loop-shaped, more flavorful relative of grassini, taralli The traditional Pugliese cracker is often served during aperitivo—the Italian answer to happy hour—and has a complex taste that’s not too assertive, able to pair well with a salty cheese or shine alone when snacking straight from the bag. Danieli’s version is hand-crafted from a guarded family recipe in the town of Bitonio using freshly-milled flour as a base and imparting flavor into the dough with other high-quality ingredients. Buttery extra-virgin olive oil brings a touch of bright grassiness that sings when paired with the toasty dough, while a pour of white wine (which is used instead of water) adds subtle sweetness and acidity—which also helps the aromatic fennel seeds peppered throughout the dough maintain their own sweet, anise flavor. Unlike other crackers, which can be neutral to the point of blandness, these flavorful rings have a burst of addictive saltiness and a tender, crunchy texture that’s never dry or pasty while eating—which makes it that much easier to finish off an entire bag.