Among the most authentic symbols of the Southern rural Easter tradition are the Sweet Egg Taralli, a ritual passed down from generation to generation that marks the end of Lenten austerity.

Originally born as “Taralli of the Newlyweds” to celebrate weddings, these large ring-shaped cookies have become, over time, the quintessential Easter gift.
In the past, women gathered during Holy Week to knead kilos of flour and eggs, then took the taralli to bake in the village communal ovens. Their aroma was the unmistakable sign that the feast was near.

While many regional variants call for a generous coating of scileppo (a thick white sugar glaze), the version I propose today is the “naked” one.
It differs from the others because it highlights the fragrance of the dough, the quality of the extra virgin olive oil and the pungent aroma of anise.

Without the sugary coating, these taralli are less sweet, incredibly crumbly and perfect for dipping in sweet wine at the end of a meal or in milk at breakfast.

While the nobles and the clergy preferred the sugar-covered version (more expensive), the peasants often left them “naked” or simply brushed them with egg to make them glossy.

Unlike the “boiled” taralli, these are not boiled: their incredible lightness comes exclusively from the skilful use of eggs and a pinch of baker’s ammonia, which makes them porous and light as clouds.

Because no one should give up the flavors of memory, I wanted to adapt this ancient recipe into a Gluten-Free version.

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