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Taralli Dolci
Taralli di Pasqua
Taralli Dolci di Pasqua (Easter Sweet Taralli, without yeast, with oil, eggs, and Marsala; boiled and baked)
Originated from: Puglia, Italy
Occasion: Easter
Contributed by: Mary Melfi

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Taralli Dolci di Pasqua
Taralli Dolci di Pasqua (Easter Sweet Taralli, without yeast, with eggs, butter and vanilla; with icing; baked)
Originated from: Southern Italy (North American version)
Occasion: Easter
Contributed by: Mary Melfi

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taralli with lemon icing
Taralli (using no yeast and no sugar, made with pastry flour, eggs, baking powder and lemon icing; baked)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Adapted from "Italian Cookbook for Quantity Service" by Harry Caleva (1956)

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biscotti dolci
Biscotti di Guardialfiera (sweet taralli, made without yeast, using eggs, sugar and olive oil; boiled and baked)
Originated from: Guardialfiera, Molise, Italy
Occasion: Weddings and other special events
Contributed by: Rita Palazzo

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Taralllini
Tarallini (Bite-sized sweet taralli, without yeast, with olive oil, eggs and icing; boiled and baked)
Originated from: Guardialfiera, Molise, Italy
Occasion: Weddings
Contributed by: Rita Palazzo (her mother's recipe)

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sweet taralli
Sweet Taralli (without yeast and shortening, with eggs and vanilla, glazed; boiled and baked )
Originated from: Molise, Italy
Occasion: Easter
Contributed by: Taken from Rizzi DeFabo's cookbook, "Cooking with Rizzi" (Crabtree Press, 2010)

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Zuccherino di Vernio
Zuccherino di Vernio (Tuscan donut-shaped wedding cookie, made with yeast, aniseed and anise liqueur; baked and glazed)
Originated from: Vernio, Tuscany
Occasion: Weddings
Contributed by: Recipe, taken from "Libro di Cucina" Wikibooks; Text, Italian Wikipedia; photo: Mary Melfi

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biscotti con le uova
Biscotti con le uova/ Mescotte che ll'ove (Sweet taralli, no yeast and no shortening; with eggs; boiled and baked)
Originated from: Riccia, Molise
Occasion: La Devozione di San Giuseppe/ St. Joseph's Day
Contributed by: Courtesy of Accademia Italiana Della Cucina, Delegazione di Campobasso, a cura del Delegato, Anna Maria Lombardi

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Sicilian Anise S shaped taralli
Tarallini Siciliani (S-shaped sweet tarallini, using no yeast, with lard, egg yolks, anise seeds; glazed; boiled and baked)
Originated from: Sicily, Italy
Occasion: Easter & special times
Contributed by: Adapted from an Italian cookbook published in the 1980s

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sweet taralli with frosting
Taralli Dolci all' Aviglianesi (without yeast; with eggs, table sugar, and anise extract; with frosting; boiled and baked)
Originated from: Potenza, Basilicata
Occasion: Any time
Contributed by: Anna-Maria Benvenuto

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