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Altomare’s Wine Taralli

Altomare’s Wine Taralli

Altomare’s Wine Taralli

A few years ago, there was a fundraising bake sale at work and I had the opportunity to try a colleague’s contribution to the event; his Mom’s taralli. As soon as I tasted Altomare’s Wine Taralli, I was hooked. I loved them and I was so very grateful for the opportunity to have her recipe.

I have such a fascination with taralli. Imagine being able to link a type of taralli to a geographical area in Italy. Altomare’s Wine Taralli originate from the Campania region, in the area of Naples.

Sweet or savoury; leavened or unleavened; hard or soft; glazed or unglazed; boiled or not boiled- I could go on, but I think you can appreciate the many variations that exist of this simple Italian snack.

See Also

Maria Vee
Course Pane
Servings 3 dozen


  • 3 eggs
  • 1 cup sugar
  • ½ cup vegetable oil
  • 1 cup white wine
  • cups flour + a little more for rolling
  • 2 teaspoon baking powder
  • pinch salt


  • Preheat the oven to 350?. Position rack to middle.
  • Line 2 baking sheets with parchment paper.
  • In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.
  • In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs until nice and frothy (about 3-4 minutes).
  • Add sugar. Continue to whisk until well combined.
  • Stir in the oil and wine. Combine well. (I switch to the paddle attachment of mixer at this point).
  • Slowly add the flour mixture until well combined, dough will be soft.
  • Scoop dough with medium sized cookie scoop and drop on a lightly floured surface.
  • Roll into a 6 inch strand about ½ inch in diameter.
  • Shape into a ring and press lightly to combine both ends.
  • Place on parchment-lined baking sheets.
  • Bake for 30 minutes or until golden.


Optional: These taralli can be glazed with an eggwash, followed by a sprinkling of raw sugar. To make eggwash: whisk 1 egg with 2 tablespoons of milk. Brush on unbaked taralli. Sprinkle with raw sugar. Proceed to bake as directed.


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