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Taralli
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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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 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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Braided Taralli (taralli using dry yeast, lard and water; decorated with almonds; baked)
Originated from: Campania, Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1970s
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Frisella/Frisedda/Frisa/Cialledde/Pane dei Crociati (Twice-baked taralli made with white flour and barely or wheat flour)
Originated from: Puglia. Campania and Basilicata
Occasion: Any time
Contributed by: Recipe, text and photo taken from Italian Wikipedia
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Rosina's Biscotti con Sale (Without yeast, without egg yolk, with egg whites, white wine and fennel seeds; boiled and baked)
Originated from: Casacalenda, Campobasso
Occasion: Harvest parties
Contributed by: Mrs. Rosina Melfi (as told to her niece, Mary Melfi)
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Taralli (using no yeast, with vegetable oil and eggs; boiled and baked)
Originated from: Casacalenda, Campobasso, Molise, Italy
Occasion: Any time
Contributed by: Mrs. Rosina Melfi (as told to her niece, Mary Melfi)
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Taralli with Red Hot Pepper and Anise Seeds (with instant dry yeast, butter, cayenne; brushed with egg white; baked)
Originated from: Italy and North America
Occasion: Any time
Contributed by: Lina DiBattista
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Taralli with Red Hot Pepper (Twisted or swirled taralli logs, using instant dry yeast, butter and cayenne pepper; baked)
Originated from: Italy and North America
Occasion: Any time
Contributed by: Lina DiBattista
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Taralli Twists (with yeast, anise seeds and olive oil; swirled, brushed with butter and beaten egg; baked)
Originated from: Rome, Lazio, Italy
Occasion: Any time
Contributed by: Taken from "Meals with a Foreign Flair" (Meredith Press, 1963)
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