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Taralli Dolci
Ciambelline al Vino (Bite-sized taralli dolci, sweet taralli, without yeast, with anise seeds, olive oil and red wine; baked)
Originated from: Florence, Tuscany, Italy
Occasion: Any time
Contributed by: Mary Melfi
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Ciambelle al vino (made without yeast, flavored with sugar and wine; baked)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Il Piccolo Talismano Della Felicita" by Ada Boni (1929)
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Taralline di Lina (without yeast; with sugar, oil, milk; flavored with lemon zest and juice; frosted; baked)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto
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Ciambelle alle mandorle (made without yeast, with butter, potato starch, and lemon zest; topped with almonds; baked)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Il Piccolo Talismano Della Felicita" by Ada Boni (1929)
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Roccoco / (Neapolitan Christmas taralli, no yeast, with hazelnuts and oranges; baked)
Originated from: Naples, Campania, Italy
Occasion: December 8th: Immaculate Conception, and Christmas
Contributed by: Taken from "Libro di Cucina" Italian Wikibooks
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Roccoco Biscotti or Rococo Biscotti (Sweet taralli, without yeast, with oil, almonds, cinnamon and lemon/orange; baked)
Originated from: Southern Italy
Occasion: Special times
Contributed by: Mary Melfi
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Taralli di Soriano (Calabrese honey taralli, shaped like an 8, using yeast, lard and eggs; boiled and baked)
Originated from: Soriano. Vibo Valentia, Calabria
Occasion: Any time & special times
Contributed by: Adapted from an Italian cookbook published in the 1980s
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Lemon Tarallini (without yeast; using milk, eggs, butter and sugar, flavored with lemon zest and cinnamon; baked)
Originated from: Italy and North America
Occasion: Any time
Contributed by: Lina DiBattista
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Ciaramile (Laziali biscuits using flour, sugar, olive oil and lemon zest; boiled and baked)
Originated from: Lazio, Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1980s
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Taralli Dolci (Sweet taralli made without yeast, using lard, rum and lemon juice; boiled and baked)
Originated from: Southern Italy
Occasion: Any time
Contributed by: Adapted from "La Tavola Italiana" by Tom Maresca and Diane Darrow (1988)
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