Recipes, Videos, News, restaurant review and much more ... by REAL ITALIAN CHEFS


Chef Gianluca Deiana Abis: Tarallucci Abruzzesi

Prep. time: 45 minutes

Cook Time: 15 minutes Difficulty: 1 out of 5 Serve: 4



500 g of flour of flour

150 g of extra virgin olive oil

150 ml of dry white wine

2 tbsps of sugar

a pinch of salt


Melt the sugar in the warm white wine and, together with the oil, pour it into the hole that you have formed with the flour arranged on a pastry board, mix and knead until the dough is smooth and let it rest for half an hour wrapped in a tea towel. In the meantime, mix 4/5 dry chopped biscuits, toasted and ground almonds or walnuts with your grape jam, maybe even a few pieces of dark chocolate and, if it seems too liquid, a few spoonfuls of breadcrumbs. Now take your dough, roll it out thinly with a rolling pin and make some circles, I used a breakfast cup, and place a nice spoonful of jam in the center, moisten the edges, close and give it the tortello shape, finishing the edges with the cutter wheel. Place them all on a baking sheet and on parchment paper and bake at 355 ° for 15 min. Be careful not to color them too much, they must be just golden brown.

While still hot, turn them upside down in the granulated sugar until it sticks. Let it cool down

Chef tips:

You can add orange zest and a little bit of cinnamon in the jam.

#TarallucciAbruzzesi #italiancookies #cokieswithjam #italiantraditions #chefgianlucadeianaabis #Italy

Sponsored By

Recipe of the day
More recipes
Ask the Chef
Follow Us
  • Instagram
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square





Work with us

Contact us

News Letter

Term of use

Privacy Policy


  • Pinterest - Grey Circle
  • Facebook - Grey Circle
  • Twitter - Grey Circle
  • Instagram - Grey Circle

© Zafferano & Co. Inc