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For the time being as for all Italian, top olive oil, wines, 'spumanti' prosecco like, and even better, 'grappa' and many vegetables cream and 'taralli' specialties?
Sweets like biscotti and taralli used to be reserved for Christmas and Easter; now they were eaten all year round.
I go there for taralli and prosciutto, for coffee and San Marzano tomatoes, and for Barese sausage because Nick is from Bari.
To form taralli, take a piece of dough and roll it into rope about 4 inches long and about 1 / 4 to 1 / 2 inch thick.
Place taralli (about 3 or 4, do not crowd) into the boiling water and remove with a slotted spoon when they rise to the top.