When we think of Puglia, sweet Apulian Taralli, the breathtaking region in southern Italy, we always picture crystal-clear seas, centuries-old olive groves, trulli, and stunning landscapes. But Puglia also boasts hidden gastronomic treasures waiting to be discovered, such as sweet taralli, which hold a special place in local tradition.
Origins and History
Apulian sweet taralli, known as “mbriachidd” in the local dialect, are soft and crumbly treats with ancient origins dating back to the Roman Empire.
Originally, sweet taralli were considered a humble food made from simple and easily accessible ingredients such as wine, extra virgin olive oil, and sugar—still the key components of these delightful pastries today.
The sweet version has more recent origins, likely from the medieval period when sugar became more widespread, even among lower-income populations. Over the centuries, every Apulian family has developed its own recipe, passed down from generation to generation, with variations that differ from town to town.
Legends and Traditions
Like many traditional Italian dishes, sweet taralli are surrounded by legends. One story tells of a young Apulian baker who, during a famine, managed to feed his village with these small dough rings made from the limited ingredients he had available. For this reason, sweet taralli are considered a symbol of hope and resilience.
In Puglia, these pastries are often prepared for religious festivals and family celebrations. During Easter, for example, it is customary to bake them and take them to church for a blessing. They are also popular as gifts, symbolizing good luck and prosperity.
Curiosities and Variations
Beyond the classic version, there are numerous variations of Apulian sweet taralli. Some prefer them with a sugar glaze (taralli dolci glassati) and lemon, while others enjoy them with almonds and cinnamon or even ginger and wild berries. In some areas of Puglia, they are also made with cooked must (mosto cotto), a grape syrup that gives them an amber color and a truly unique flavor.
The crumbly version of sweet taralli does not contain eggs in the dough, making them perfect for breakfast, an afternoon snack, or even as a dessert, ideally paired with a sweet wine or other homemade treats such as almond pastries (paste di mandorla), sporcamuss, and more. They are also called “dipping taralli”, as they are excellent when soaked in milk for breakfast.
For an excellent result, given the few ingredients used in this recipe, it is essential to use high-quality ingredients: a good white or red wine, extra virgin olive oil—like the one you’ll find in our pantry—and your favorite spices.
Conclusion
Sweet taralli are not just a treat to enjoy—they represent a piece of history and culture in a region that has preserved and celebrated its culinary traditions.
Each bite is a journey through time, a reminder of ancient legends, and a tribute to the simplicity of genuine ingredients.
If you visit Puglia, don’t miss the chance to taste these small masterpieces of local pastry. And if you prefer, you can make them at home—their fragrance and unique flavor will take your breath away, transporting you straight to the heart of Puglia, among olive trees and trulli.
Buon appetito!
