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Taralli
Biscotti con sale
Biscotti con Sale (Taralli, made without yeast, with vegetable oil, eggs and fennel seeds; boiled and baked)
Originated from: Casacalenda, Molise
Occasion: Given to visitors, often served with wine
Contributed by: Mary Melfi (her mother's recipe)

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biscotti con sale
Biscotti con Sale (Taralli, made without yeast, with vegetable oil, eggs and fennel seeds, boiled and baked )
Originated from: Casacalenda, Molise
Occasion: Any time of the year
Contributed by: Pina (her mother's recipe)

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Fennel taralli
Taralli (using yeast, flour, water, olive oil and fennel seeds; brushed with egg white; boiled and baked)
Originated from: Campania, Italy
Occasion: Any time
Contributed by: Lina DiBattista

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pescuottegie
Pepper Taralli/Pescuotteglie (without yeast, with vegetable oil, eggs, flour and black pepper; boiled and baked)
Originated from: Cercemaggiore, Molise, Italy
Occasion: Any time
Contributed by: Taken from Rizzi DeFabo's cookbook, "Cooking with Rizzi" (Crabtree Press, 2010)

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pepper taralli
Pepper Taralli (using yeast, lard, flour, and black pepper, brushed with egg white; baked)
Originated from: Campania, Italy
Occasion: Any time
Contributed by: Lina DiBattista

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Tarallini
Tarallini (Bite-sized taralli, without yeast, with white wine and fennel; baked)
Originated from: Bari, Puglia
Occasion: Any time
Contributed by: Maria Bracaglia

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Tarallini with white wine
Tarallini (Taralli Baresi-style bite-sized taralli, made with yeast, with vegetable oil and white wine; baked)
Originated from: Bari, Puglia
Occasion: Any time
Contributed by: Mrs. Elvira Perfetto

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Taralli con Sugna e Pepe (made with yeast, fresh pancetta, pepper, white wine and whole almonds; baked)
Originated from: Sorrento, Campania
Occasion: Any time
Contributed by: Marisa Pastore (her mother's recipe, Mrs. Immacolatina Guida)

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Taralli Baresi
Taralli Baresi (using yeast, olive oil, pepper or fennel, and white wine; boiled and baked)
Originated from: Bari, Puglia, Italy
Occasion: Any time
Contributed by: Mary Melfi

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Taralli Baresi
Taralli Baresi (using yeast, olive oil, salt and white wine; boiled and baked)
Originated from: Bari, Puglia, Italy
Occasion: Any time
Contributed by: Mary Melfi

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