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Taralli
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 (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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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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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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Ciambelle di quaresima (Taralli made for Lent, using yeast, flavored with aniseed seeds and white wine; boiled and baked)
Originated from: Italy
Occasion: Lent (during the 40 days before Easter Sunday)
Contributed by: Taken from "Il Piccolo Talismano Della Felicita" by Ada Boni (1929)
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Tarallini (Bite-sized taralli, without yeast, with white wine and fennel; baked)
Originated from: Bari, Puglia
Occasion: Any time
Contributed by: The Palazzo family
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Taralli Baresi No. I (Pretzel-shaped, bite-sized Taralli di Olio e Vino, with dry yeast, fennel and wine; boiled and baked)
Originated from: Pallo del Colle (near Bari), Puglia, Italy
Occasion: Any time
Contributed by: Gerry Vessia (adapted from Mrs. Portzia Vessia' s recipe)
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Taralli Baresi No. II (pretzel-shaped, bite-sized taralli di olio e vino, using fresh yeast and olive oil; boiled and baked)
Originated from: Palo del Colle, Bari, Puglia
Occasion: Any time & special times
Contributed by: Mrs. Portzia Vessia (Traditional family recipe with exact proportions)
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Tarallini (Taralli Barese-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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Biscotti di Pepe (Pepper Taralli using fresh yeast, lard, water and Marsala; boiled and baked)
Originated from: Campania, Italy
Occasion: Any time
Contributed by: Anna Ferrara
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