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Taralli
Taralli Pugliese
Taralli Pugliese (using yeast, olive oil, fennel seeds, anise or sesame seeds and white wine; boiled and baked )
Originated from: Puglia
Occasion: Any time
Contributed by: Mary Melfi

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taralli
Taralli (without yeast, with olive and vegetable oil, fennel, pepper and sugar; baked)
Originated from: Lucina, Taranto, Puglia
Occasion: Any time
Contributed by: Mrs. Anna Miccoli

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Taralli
Taralli (with yeast, eggs, water, lard and vegetable oil; boiled and baked)
Originated from: Ponte de Landolfo, Benevento, Molise
Occasion: Special times
Contributed by: Mrs. Victoria Gurrerre

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taralli
Taralli di Rina (using no yeast; with eggs, vegetable oil, water and fennel; baked)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto

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taralli con pepe Taralli with Black Pepper
Taralli al Pepe (with yeast, lard, white wine and black pepper; baked)
Originated from: Campania and other parts of Southern Italy
Occasion: Grape harvest; special times
Contributed by: Mary Melfi

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Taralli with Hot Chillies
Taralli al Peperoncino (with yeast and lard, flavored with ground almonds and crushed pepperoncino; baked)
Originated from: Campania, Italy
Occasion: Grape harvest parties and other special times
Contributed by: Mary Melfi

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taralli
Biscotti con lo Zucchero (Taralli, using no yeast, with eggs and a touch of sugar; boiled and baked)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time & special times
Contributed by: Pierina Rinaldi (her mother's recipe)

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Taralli with Cumin
Taralli with Cumin (with yeast and vegetable oil; flavored with cumin seeds and white wine; baked)
Originated from: Campania, Italy
Occasion: Any time
Contributed by: Mary Melfi

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Taralli
Mary's Tips for Making Taralli
Originated from: Southern Italy
Occasion: Any time
Contributed by: Mary Melfi

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Notes from Italian Wikipedia on Taralli
Originated from: Italy
Occasion: Any time
Contributed by: Text courtesy of Italian Wikipedia; image, The Library of Congress #3g05656

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