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The first time I ate taralli<\/em>, I was in my mother-in-law\u2019s kitchen and the taralli<\/em> were from an Italian bakery in Rhode Island. The mouth-tingling black pepper, olive oil, and wine flavor in these crunchy ring-shaped crackers absolutely wow\u2019ed me. Ever since, when I see taralli<\/em> alongside my mother-in-law\u2019s hors d\u2019oeuvres, I have to restrain myself from eating them all. And like most food I enjoy, I eventually get around to trying to make it myself. I first did this replacing the white wine with water for convenience, and the taralli<\/em> were\u2026adequate. This time I went all out, using white wine and fancy durum flour<\/a> instead of all purpose flour, and what a difference this made. The durum flour brings a buttery, nutty note to the crackers, and the white wine adds depth and complexity to the flavor. Fennel seed, red pepper flake, and plain are also popular options for taralli<\/em>, but black pepper is the best in my opinion. Make sure you use a nice olive oil too. Taralli<\/em> are originally from Puglia, the \u201cheel\u201d of Italy\u2019s boot and country\u2019s biggest producer of olive oil.<\/p>\n <\/p>\nPhoto Gallery<\/h3>\n