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Taralli
Biscotti con sale
Biscotti con Sale (Biscotti with salt, "taralli" with fennel seeds, without yeast, with eggs)
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 (biscotti with salt, "taralli" with fennel seeds, without yeast, with eggs)
Originated from: Casacalenda, Molise
Occasion: Any time of the year
Contributed by: Pina (her mother's recipe)

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pescuottegie
Pepper Taralli/Pescuotteglie (without yeast, with eggs, flour and black pepper)
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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Tarallini
Tarallini (Bite-sized taralli, without yeast, with white wine and fennel)
Originated from: Bari, Puglia
Occasion: Any time
Contributed by: Maria Bracaglia

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ciambellini di Capodanno
Ciambelli di Capodanno (with yeast, baking powder and anise seeds)
Originated from: Ripi, Frosinone, Lazio
Occasion: New Year's Eve
Contributed by: Pierina Faustini

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

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Tarallini with white wine
Tarallini (Bite-sized taralli, with yeast, white wine)
Originated from: Bari, Puglia
Occasion: Any time
Contributed by: Mrs. Elvira Perfetto

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

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

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taralli twists with swirls
Taralli Twists (with yeast, anise seeds and olive oil; swirled, brushed with butter and beaten egg)
Originated from: Rome, Lazio, Italy
Occasion: Any time
Contributed by: Taken from "Meals with a Foreign Flair" (Meredith Press, 1963)

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