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You’ve seen them on the supermarket shelves, but what do you actually do with a taralli?

For over 50 years, Continental Taralli Biscuits has been hand-crafting delicious crackers and biscuits for thousands of households throughout Australia to enjoy!

After migrating to South Australia in the 1960s from his small town in Southern Italy, a nostalgic John Viscione began baking bread and taralli for his friends and local community. Using a handmade wood oven, he used the techniques and recipes passed down to him by his own father. Before long, people’s appetite for John’s taralli had spread far and wide.

Fast forward to today, Continental Taralli Biscuits’ vast range is stocked all over Australia! While their production has increased significantly, they pride themselves on staying true to their traditions and never compromising on quality.

Their biscuits are baked (not fried) and contain no artificial colours, flavours, preservatives, additives, animal fats, palm oil or genetically modified ingredients. Basically, you can enjoy every bite without the guilt! They source their olive oil from Limestone Coast, wine from Sellicks Hill and flour from Strathalbyn. We love that!

With John now in his 80s, his daughter Sonia has taken the helm in the business. Not only passionate about keeping these traditional recipes alive, the Viscione family also wants you to know just how versatile these delicious little Italian delights are!

Whether jazzing up a cheese platter, adding a gourmet ‘crunch’ to a salad or soup, or creating impressive individual canapés, Continental Taralli Biscuits are here to help you elevate your snacking game and expand your creativity in the kitchen!

Here’s how the Viscione family enjoys their taralli…

1. Top a Garlic & Black Pepper Tarallini with cream cheese, smoked salmon and chives for a delicious canapé.

2. Layer rockmelon and prosciutto on an Olive Oil & Sea Salt Taralli for an impressive canapé.

3. To a skewer, add bocconcini cheese, basil, Kalamata Olive & Thyme Tarallini, cherry tomato and cured meat of choice.

4. Add Olive Oil & Fennel Seed Tarallini to soup before serving for a crouton-style crunch.

5. Crush Hot Chilli & Fennel Seed Tarallini on top of pasta for extra crunch.

6. Make a festive wreath salad by laying out rocket and topping with bocconcini cheese, cherry tomatoes and Sundried Tomato & Basil Tarallini. Season and drizzle with olive oil and balsamic glaze.

7. Serve your affogato with an Espresso Coffee & Wattleseed Biscottini.

8. Create a dessert platter with Creamy Vanilla & Chai Seed Biscottini, fresh fruit, nuts, marshmallows and sweet dips.

9. Add interest to your grazing board by adding various flavours of Taralli and Tarallini.

10. To create a savoury cheesecake:

    • Crush 125g Olive Oil & Fennel Seed Tarallini in a blender with 1 cup of raw almonds and 60g sundried tomatoes, then add 130g of melted unsalted butter. Mix to combine.
    • Transfer the Tarallini mixture to a 20cm cake mould and compact until a uniform layer is obtained (about 1cm thick). Transfer to the fridge for 30 minutes.
    • Combine 1kg ricotta cheese, 250g cream cheese, chopped basil and black pepper in a bowl, before spreading over the Tarallini base. Refrigerate to set, then garnish with olives and prosciutto. Enjoy!

Instagram: @continentaltarallibiscuits

Website: tarallibiscuits.com.au

Address: 57 St Bernards Road, Magill

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Image credit: Naomi Giatas

Carrie Raymond

Carrie’s aim is to provide you with helpful content for all things ‘Adelaide’ — so no matter what info you’re looking for, you’ll be able to find it on our website.