Taralli with red wine is a type of salted biscuit native to southern Italy, particularly widespread in the regions of Puglia, Molise and Campania. The history of this dish dates back to antiquity and has roots in the Roman period.
The use of wine in the preparation of taralli dates back to Roman times, when wine was used as an ingredient for bread-making. Initially, taralli were made using flour, olive oil and wine, which gave them a unique flavor.
Over the centuries, taralli have undergone different evolutions and variations in terms of ingredients and preparation. In the specific case of red wine taralli, the use of wine in the recipe gives them an intense red color and a characteristic flavor. The basic preparation of red wine taralli involves the processing of a paste obtained from flour, olive oil, red wine, salt and spices such as fennel, black pepper or chilli. After forming small rings, the taralli are baked in the oven until they reach a crunchy consistency.
Today, red wine taralli are appreciated as a salty snack and are often accompanied by red wines or drinks such as rosé wine or prosecco. They are a traditional food in the festivals and celebrations of Puglia and Molise, but they are widespread and appreciated throughout the country.
The production of taralli, including taralli with red wine, has become an artisan and family tradition in many Italian communities. Many families still produce taralli at home, following recipes handed down from generation to generation.
Taralli in red wine are an example of how Italian cuisine has been able to use wine as a distinctive ingredient to create traditional and tasty dishes. The combination of flour, olive oil and wine gives the red wine taralli a unique and recognizable flavor, which recalls the culinary traditions of Southern Italy.
Taralli with red wine are a typical product of the culinary tradition of southern Italy, in particular of Puglia. Here is the recipe to prepare delicious taralli in red wine:
- 500 g flour 00
- 150 ml red wine
- 100 ml olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon fennel seeds
- water to taste
- In a large bowl, mix the flour, salt, sugar and fennel seeds.
- Add the olive oil and red wine to the flour mixture and mix well. Continue to add the water little by little until the dough is soft and smooth.
- Cover the dough with a damp cloth and let stand for about half an hour.
- Take a piece of dough and form a thin sausage, then close it in the shape of a ring and join the ends by pressing them well. Repeat until the dough is finished.
- In a large pot, bring salted water to a boil. Add the taralli and cook for about 5 minutes, until they come to the surface.
- Drain the taralli and transfer them to a baking sheet lined with baking paper.
- Bake the taralli at 180°C for about 20-25 minutes, until golden and crispy.
- Remove from the oven the taralli and let them cool completely before serving.
Taralli in red wine are perfect to enjoy as an appetizer or as a snack for an aperitif, perhaps combined with a glass of full-bodied red wine such as Primitivo di Manduria.
Wine-taralli pairings with red wine may vary based on personal preference, but here are some options to consider:
- Medium-bodied red wine: Taralli in red wine have a characteristic and slightly spicy flavor. A medium-bodied red wine, such as a Chianti, Barbera or Merlot, can be a good choice. These wines offer good acidity and soft tannins that integrate well with the flavors of taralli.
- Rosé wine: If you prefer a lighter pairing, you can opt for a dry rosé wine. A rosé with a bright color and a fruity character, such as a Rosato di Salento or a Cerasuolo d’Abruzzo, can offer a pleasant combination of freshness and sweetness that goes well with taralli.
- Semi-sparkling wine: Taralli with red wine can also be accompanied by a sparkling wine, such as Lambrusco or a sparkling rosé wine. These wines offer a pleasant effervescence that contrasts with the crunchy texture of the taralli, creating an interesting combination.
- Aromatic white wine: If you prefer a contrasting pairing, you can try an aromatic white wine such as a Gewürztraminer or a Riesling. These wines have intense aromas and a spicy character that can create an interesting contrast with red wine taralli.
- Local red wine: Also consider pairing with a local red wine, if available. If you are tasting red wine taralli from a specific Italian region, you can try a red wine from the same region to create a more direct flavor link between the dish and the wine.
Remember that the pairing of wine-taralli with red wine is a matter of personal preference. It is advisable to explore different combinations to find the one that best suits your palate and the specific characteristics of the taralli you are tasting.