Tarallini are a simple snack, but their quality hinges on one thing: crispness. And crispness has a precise enemy: humidity.
In this guide, you’ll find practical tips (zero useless theory) for:
- storing them correctly,
- understanding how long they really last,
- reviving them if they go soft,
- avoiding common mistakes.
In short: keep tarallini away from humidity, in an airtight container, and in a cool, dry place. Almost always avoid the fridge. And if they lose their crispness, you can often make them perfect again with a quick stint in the oven.
How long do tarallini last?
The duration depends on 3 factors:
- Packaging (sealed or tightly closed)
- Environment (humidity and temperature)
- Frequency of opening (how often the package is opened and reclosed)
Practical rule
- Sealed package: follow the date indicated on the label (best before / expiry).
- Opened package: to enjoy them at their best, try to finish them within 7–14 days, if stored well.
It's not that "they go bad after 14 days"; they simply might start to lose their fragrance and crispness.
The #1 enemy: humidity (and why it makes them soft)
Tarallini are dry products. When left exposed to air or in a humid environment:
- they absorb moisture,
- they lose their "crack,"
- they become softer and less aromatic.
So, perfect storage mainly serves to limit contact with humid air.
The best method: airtight container (always)
As soon as you open the package, the best thing to do is to transfer the tarallini (or reseal them very well) so they don't get air exposure.
Option A: airtight container (recommended)
This is the simplest and most effective solution:
- jar with a gasket,
- tightly sealed "click" container,
- airtight pantry box.
Option B: original packaging + double seal
If you prefer to keep the original packaging:
- close it with the zip (if present),
- or fold it well and use a strong clip,
- then place it in a second resealable bag.
Trick: the less air left inside, the better.
Where to keep them: dry pantry and away from heat
The ideal place is:
- cool (without sudden changes),
- dry,
- dark or at least not in direct sunlight,
- away from the oven, dishwasher, kettle, and windows.
Fridge: yes or no?
Almost always no. The fridge is humid and creates condensation when moving items in and out. Result: softer tarallini.
Freezer: is it necessary?
Usually no. It might only make sense if you buy a large stock and want to store them for a long time, but for the best result, it's better to consume them fresh and store them well in the pantry.
Common mistakes that ruin crispness
- Leaving them open on the table "for a moment" (that moment makes a difference).
- Storing them near sources of steam (kitchen, sink).
- Putting them in the fridge "just in case."
- Poorly resealing the bag, allowing air to enter.
They've gone soft: how to make them crispy again
Oven method (recommended)
- Preheat the oven to 120–140°C.
- Place them on a baking sheet (without overlapping).
- Heat for 5–8 minutes.
- Let them cool completely: that's when they become crispy again.
Important: do not raise the temperature too much. You don't want to cook them; you just want to dry them.
Air fryer method
120–130°C for 3–5 minutes, then cool completely.
Microwave?
Not recommended: it poorly heats dry products and often makes them rubbery.
How to tell if they're still good
"Bad" tarallini are recognized more by their rancidity than their softness.
Signs to check for:
- strange or "old" smell (like stale oil),
- bitter or metallic taste,
- sensation of "heavy" grease.
If they are just less crispy, it's usually just humidity: you can easily revive them with the oven.
Murgrà Tip: how to store them best
To fully enjoy Murgrà tarallini (re-milled durum wheat semolina + EVO + high oleic oil):
- open, reseal tightly or transfer to an airtight container,
- keep them in a dry pantry.
If you want a "freshly baked effect," just 5 minutes at low temperature in the oven and you're good to go.
Smart stocking (without losing quality)
- buy a stock,
- open one package at a time,
- keep the others sealed until you need them.