Sweet, large, light and crumbly, the ‘taralli all’uovo’ are typical of the traditional Molise cuisine.

Sweet, large, light and crumbly, the ‘taralli all’uovo’ are typical of the traditional Molise cuisine, but they are prepared, albeit with some variations, also in some places in Puglia, Basilicata and Campania.
They can be covered with a sugar-based glaze, usually flavored with anise. Genuine flavors that bring you back to childhood.

The dough is based on flour, eggs, sugar, olive oil (or butter or lard) and white grappa (or anise-based liqueur). The ‘taralli’ are first boiled in water for a few minutes, left to rest overnight and then cooked in the oven.
They are still prepared by some artisan bakeries in the region.

Brunella Muttillo