What do I miss about Italy?
People often ask me what makes Italy so special? What do I miss most about Italy when I leave and return home to the US. It is often hard to summarize what makes a day spent in Italy so memorable. I think if you queried 1,000 people what they loved most about Italy, over 90% would mention the food. Now what makes Italian food so special? Well I think we might all agree it is the use of whole ingredients. There is no filler, no processing, no artificial coloring and no over cooking. One might sum it up to say the food is simply elegant, or simply fresh, or simply made.
The perfect example of this simple taste of perfection is the Tarallo. For being made of only flour, white wine, extra virgin olive oil and salt, maybe with an added bit of crushed fennel or pepper, these little crackers deliver a burst of flavor with the first bite that leave you coming back for more. They are the ideal accompaniment to a glass of fine wine or with an Aperol Spritz.
To make taralli, you mix the ingredients and roll the dough into small ropes that you shape into small rings. Before baking them, you briefly boil them in water until they float. This ensures they are crunchy on the outside and flaky on the inside. You will find these served on most charcuterie boards all across Italy. Think of them as a breadstick rolled into a circle. Thi little cracker originated in Puglia. They were created as a peasant food by families seeking an affordable and nutritious snack. They were coined as the “food for the poor” as they were often made by left over scraps of dough. Over the years they have become one of the most common snacks served at aperitivo.
If you get to the Puglia region and want an authentic Taralli made in a wood burning oven you must visit Antico Forno Santa Caterina dal. 1306 in Altamura. Known to have the oldest oven in Italy. If you can’t get to Altamura you can have Taralli delivered to your door by ordering on Amazon. My favorite brand is Mitica. If anyone has a family recipe for making these, please let us know and we will print it in our next Notiziario.
By Tonya Clement