Biscotti are the everyday sidekicks for a glass of vin santo, or an inky ristretto. But in Puglia, in southeast Italy, the choice is often taralli — dry, ring-shaped biscuits with a final twist, frequently made with a whiff of anise or black pepper. They have a long shelf life and, like bagels, are usually boiled before baking. Danieli Taralli, handmade in Bitonto just west of Bari where the heel of Italy’s boot begins, are ultra-flaky and come in three flavors: mild traditional, more assertive fennel, and savory sweet onion and sultana raisin. All are made with extra-virgin olive oil and white wine, and are now being imported by Manicaretti Italian Food Importers. Keep them on hand for snacking or to serve with drinks, coffee or alongside cheese.
Danieli Taralli, $7.99 for 8.5 ounces, delaurenti.com.
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