Vita Sana Recipe

Bloom yeast

In a small bowl, combine the dry white wine (warmed slightly to lukewarm, about 95–100°F / 35–38°C) with the sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If it does not foam, the yeast may be inactive—replace and retry.

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, sea salt, fennel seeds, and freshly cracked black pepper until evenly distributed.

Form dough

Create a well in the center of the flour mixture. Pour in the foamy wine-yeast mixture and 3/4 cup extra-virgin olive oil. Using a wooden spoon or your hands, mix until a shaggy dough forms. Turn the dough onto a lightly floured work surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If dough is very dry, add up to 1–2 tablespoons more wine; if too sticky, add up to 2 tablespoons more flour.

First rest

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rest at room temperature for 30–45 minutes to relax the gluten (not a full rise; taralli dough should remain fairly firm).

Divide the dough into manageable portions (about 8 pieces). Keep portions covered while working to prevent drying. Roll each portion into a long rope about 1/2 inch (1.2 cm) in diameter and roughly 6–7 inches (15–18 cm) long. Cut the rope into 2–2.5 inch (5–6.5 cm) pieces if you prefer smaller taralli. To form each tarallo, bring the ends together and press firmly to seal; roll the join slightly to make it smooth so it does not open during boiling and baking. Alternative traditional shape: form a ring by overlapping ends and pressing tightly.

Bring 8 cups of water to a rolling boil in a wide, deep pot. Add 1 tablespoon sea salt to the water. Reduce heat to maintain a gentle boil. Working in batches to avoid crowding, drop shaped taralli into the boiling water. They will sink first and then float; once they float, let them cook for 30–60 seconds more to set the exterior. Use a slotted spoon to transfer the taralli to a wire rack or tray lined with parchment to drain. Repeat with remaining taralli.

Preheat the oven to 375°F (190°C). Line one or two baking sheets with parchment paper or a silicone mat. Arrange the drained taralli on the baking sheets with a small gap between each.

Brush each tarallo lightly with the remaining 2 tablespoons of extra-virgin olive oil. If desired, sprinkle lightly with coarse sea salt or flaky salt for texture and extra flavor.

Bake in the preheated oven for 20–30 minutes, turning once halfway through, until the taralli are golden brown and crisp. Exact time depends on size and oven; smaller taralli may take 18–22 minutes, larger 25–30 minutes. Look for an even golden color and a firm, crunchy texture.

After baking, transfer taralli to a wire rack to cool completely. They will crisp further as they cool. Store in an airtight container at room temperature for up to 2 weeks.