Michele Forgione, chef partner of Impasto in Montreal, is someone I call “fratello” (brother).  And when he recently asked for some baker percent lessons from me, he shared his mama’s recipe for taralli, welcoming me to his family. Lucky me.

I did make some adaptations, like avoiding the traditional semola rimacinata, forgoing fennel seeds and substituting kamut, as the former is difficult to find and the latter is its cousin. But I did use wine, a tradition in making it. Here is my first batch traditional Taralli. Thank you Mama Forgione. And son!