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.
Using traditional methods and a secret family recipe passed down for generations, each “tarallo” is made with high-quality ingredients like freshly-milled Puglian flour and rich and buttery extra-virgin olive oil, and a whole lot of love and family history.
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Serve these crunchy crackers as a salty snack to compliment a cocktail or cheese board, or crush and crumble into a pangrattato to sprinkle atop pasta. Break them up into coarser chunks for a flavorful substitute for croutons for salads and soups.
Serve these crunchy crackers as a salty snack to compliment a cocktail or cheese board, or crush and crumble into a pangrattato to sprinkle atop pasta. Break them up into coarser chunks for a flavorful substitute for croutons for salads and soups.
Operating out of the ancient Puglian region of Bitonto, which is known globally for its acclaimed olive oils, Danieli has spent years perfecting the art of producing traditional Puglian bakery goods—most notably their signature “tarallo” cracker.
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