Chieti Taralli for St. Martin’s Day are typical sweets from the Abruzzo region, specifically from the area of Chieti. They are traditionally consumed on November 11th (St. Martin’s Day), when the first new wine is tapped.
Across many cities in Italy, we find traditional sweets and savory pies prepared to celebrate this day.
Personally, they are so good that I would prepare them every day, but like all sweets, I need to be cautious about not consuming too many.
I recommend trying this recipe of mine suitable for celebrating this day, and on the blog, you will also find many other recipes made on November 11th.
Then let’s get to work and make the Chieti Taralli for St. Martin’s Day!
If you make any of my recipes, send me the photos, and I’ll publish them on my page with your name.
So enjoy yourselves too and let me know how they turned out.
About 94 kcal per tarallo
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 55-56 taralli
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: Autumn, Winter
Ingredients to make Chieti Taralli for St. Martin’s Day
- 4 cups All-purpose flour
- 1 1/4 cups Sugar
- 7 oz Extra virgin olive oil
- 3 3/4 oz Red wine
- to taste Salt
Preparation of Chieti Taralli for St. Martin’s Day
Prepare the dough by placing the flour in the pastry mixer, adding the sugar, oil, and salt, and working at medium speed.
Pour in the red wine a little at a time until the dough becomes elastic, which will then be worked on a work surface until it becomes a smooth ball.
Let the dough rest, covered, for 30 minutes.
After resting, cut it into pieces and shape each piece into a stick as thick as a finger and about 4-5 inches long, then close it into a small ring.
