Flour as much as needed (4 to 6 cups)
2 cups white wine
6 oz sugar
1 package (8 g or 2 1/4 teaspoons) of dry yeast
4 oz oil

Proof yeast following package instructions.

Mix yeast, flour, wine and sugar and work into a soft dough, kneading about 10 minutes.

Shape the dough into a ball and place in a container.

Wrap the container in a warm blanket and let the dough rise.

After six hours or so, after the dough has doubled in size, remove from the container.

Cut a small portion of the dough and turn into a taralli-style rope about 8 to 10 inches long and 1/4 inch thick.

Twirl the rope round itself, then folding it in half, braid the two sides together [See photo].

Place the trecce on a greased aluminum baking sheet.

Bake in a 350 F degree oven for about 25 minutes or until they are golden.

Cool.

Serve at room temperature.

Mrs. Angela Giulione notes that in the 1930s, when she was growing up in Mondragone, Caserta, Campania, trecce were only made for the Feast Day of San Slyvester -- January 1st. In some areas of Italy San Slyvester's feast day is celebrated on December 31st (The official Catholic Church's name day for this saint) but in other areas, this feast day is combined with New Year Day's festivities. In any case, when Mrs. Angela Giulione was growing up in Mondragone, Caserta, Campania the trecce were only eaten on New Year's Day (San Slyvester's Feast Day) and at no other time. Apparently, San Slyvester's feast day was celebrated a bit like Halloween is celebrated in North America -- children went around "trick or treating." On the Feast Day of San Slyvester the children in Mondragone, would knock on their neighbors' doors (in the late afternoon) and sing the following song: "Saint Sylvester was born early and now we are here so give us something to eat." They went in groups of 3 or 4, and often one of the older children would beat a home-made instrument (e.g. a bucket) and make music (And/or noise). According to Mrs. Giulione the festivities were kept within the neighborhood -- the children stayed close to their homes (They did not visit relatives who lived far away). Generally, only four or five groups of children came by (A hostess would not have hoards of kids to feed). Anyway, after the children had sung their little song and had beaten their home-made instruments they were given the "trecce" as a treat or reward for their efforts. Of course, as the trecce were only made once a year (unlike Halloween candy which can be had any old time), they were very much appreciated. Actually, even if they had been made more frequently, they would have been appreciated for these taralli dolci are incredibly tasty. Tasty and wholesome.... .... This recipe is not too difficult to make, though twirling the trecce-rope round itself proved quite a challenge, so I only did a few of those [They're the two seen on the right side of the photo which have the indentations]. However, braiding the trecce was quite easy. These sweet taralli from Campania are delicious, not as delicious as if one only had the pleasure of eating them once a year, but delicious enough. The recipe is worth the effort.... Photo: Mary Melfi.

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