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Taralli Dolci
Perseghini (Tarallini-style Italian butter cookies, using instant dry yeast, butter, sugar and flour)
Originated from: Friuli Venezia Giulia, Italy
Occasion: Any time
Contributed by: Lina DiBattista
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Taralli (without yeast; with sugar, lard, and orange juice; topped with icing sugar; baked)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Beary Delights" (Pierre De Coubertin School, St. Leonard, Quebec,1996)
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Ginetti (Tarallini cookies made without yeast, using egg yolks, flour and sugar; topped with icing; baked)
Originated from: Naples, Campania, Italy
Occasion: Any time & special times
Contributed by: Taken from "Cucina Teorico-Pratica" by Ippolito Cavalcanti (1839).
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Trecce (Braided sweet taralli dolci/braided Italian cookies, using yeast, vegetable oil, sugar and white wine; baked)
Originated from: Mondragone, Caserta, Campania
Occasion: New Year's Day (Feast Day of San Sylvester)
Contributed by: Mrs. Angela Giulione
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Treccine (sweet taralli braids, using no yeast, made with olive oil, almonds, white wine, flour and sugar; baked)
Originated from: Puglia, Italy
Occasion: Any time
Contributed by: Mary Melfi
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Neapolitan Breads (without yeast; braided Neapolitan sweet taralli, using almonds, powdered sugar, butter, lemon peel; baked)
Originated from: Naples, Campania, Italy
Occasion: Any time
Contributed by: Taken from "Desserts and Salads" by Gesine Lemcke (1920)
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Neapolitan Bread/ Pane alla Napolitana (without yeast; braided Italian cookies, with almond paste and orange rind; baked)
Originated from: Naples, Campania, Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Neapolitan Bread (Campanian sweet taralli, braided Italian cookies, without yeast, with almond paste and orange rind; baked)
Originated from: Naples, Campania, Italy
Occasion: Any time & special times
Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)
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Taralli alla farina di castasgne (Sweet taralli, without yeast, with chestnut flour, olive oil and sugar; boiled and baked)
Originated from: Molise
Occasion: Any time
Contributed by: Maria Rosa (Original source: La cucina regionale Italiana del 2008)
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Biscotti con lo Zucchero (Sweet taralli, without yeast, with vegetable oil, eggs and 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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