Tarallucci, recipe by Maria Liberata Marcucci


– 165 ml Trebbiano white wine
– 250 ml extra virgin olive oil
– 600 g 0 flour
– 1 tsp. baking powder
– 1 tsp. sugar
– about 250 g “scrucchiata”
– toasted walnuts
– cinnamon (to taste)

for the decoration
powdered sugar


Pour oil and wine into a large pot over medium heat. Before it boils, remove the pot from the heat, add the sugar and mix well. Gradually add baking powder and flour, stirring constantly until the dough can be kneaded by hand. Let dough rest for about 10 minutes.

Form dough into balls, atten them out, place a teaspoon of scrucchiata in the center, fold over and pinch edges closed. Then bend into crescent shape with seam on the outside.
Bake at 200°C (390°F) for about 15 minutes. When cooled sprinkle with powdered sugar.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.