Tarallini Classici vassoio 20pz

In Puglia, there is no aperitif without taralli . Often served with olives, cured meats and cheeses and accompanied by a glass of wine or a glass of beer, they are the essential ingredient of the happy hour of the people of Puglia. What are the origins and history of the tarallo ? Was the Apulian tarallo born first or the Neapolitan one? And what is the difference between the two? Let’s go step by step: let’s start with the name. The word “tarallo” has an uncertain origin. Some trace it back to the Latin verb “torrère” which means to toast, some to the French “toral” meaning “dryer” and some to the more ancient “danal” which means round bread. Another hypothesis is that the name derives from the Greek “daratos”, meaning “kind of bread”.
If the etymology of the term is still uncertain, its history appears more certain. If it is difficult to establish which of the two taralli was born first, it is certainly easier to distinguish the two types. The Neapolitan tarallo is larger and is prepared with pork fat while the Apulian taralli are smaller, smooth and made with olive oil , to which fennel seeds or chilli pepper are often added .