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Old 03-26-2012, 09:49 AM   #11
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Italian Breads with a Hole, like a Doughnut ?

Good Afternoon,

Good Afternoon,

Firstly, the two types I have encountered are:

1) Frisilli: which is native to Puglia, on the southeast Adriatic coast ( the heel of the boot ), where we have an apartment.

2) Pistuccu: On the island of Sardinia, there is a Sardinian Shepherd´s ancient bread which has a hard crispy texture.

There are 17 or 18 provinces and the islands and over 1.000 types of bread of all shapes, sizes and types of flour, and there are historic shepherd recipes and modern artisanial vanguard baked products in the major cosmopolitan cities through out Italy.

Hope this has assisted.

The only Italian Deli I am familiar with on a yearly visit is: Di Palo´s which is located since the 1800s at: 200 Grand Street - Little Italy

I purchase my " Dettori Pecorino Sardo " there for my stay.

Margaux Cintrano.

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Old 03-26-2012, 10:03 AM   #12
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Taralli & Friselle are totally different

Part 2.

I had left this part out ... My phone had rung ... and ...

Taralli is a southern Italian large oval bread which ties at the bottom like a knot, and yes, it has a huge hole --- a true crispy Italian bread.

Friselle is the size of a ring, about a large doughnut size and is quite a semi soft texture.

If you live in the USA, contact the Italian Deli I have mentioned at
200 Grand St. Manhattan.

I do not live in the USA and thus, all I can suggest is that you google search Italian Bakeries in San Francisco, Chicago, Boston, and Manhattan and other cities with a large Italian population.

Kind regards.
Margaux Cintrano.

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Old 03-26-2012, 12:55 PM   #13
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Mom called it biscotti and she like the black pepper. She liked to break and butter them. But her dad liked to have them for breakfast dipped in espresso.


"Biscotti" is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Pliny the Elder boasted that such goods would be edible for centuries. Such nonperishable food was particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions.[1]

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Old 03-26-2012, 02:12 PM   #14
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Folks, folks, nobody is looking for anything anymore. This thread is like nearly 5 years old.
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Old 03-26-2012, 02:31 PM   #15
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Originally Posted by CharlieD View Post
Folks, folks, nobody is looking for anything anymore. This thread is like nearly 5 years old.
Are you sure? Why is it that a first time poster brings up a 5 year old thread? Any bets on how many more posts they make?
If you're gonna make a Key Lime pie, you have to use real Key Limes!
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Old 03-27-2012, 03:02 AM   #16
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Yesterday I opened a 2007 Orvieto Classico bottle. It was still perfect...
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Old 03-27-2012, 03:57 AM   #17
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Old 10-06-2014, 03:34 PM   #18
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What is the name of the Italian hard bread

The name of the bread you are talking about is friselle. It is a twice baked bagel looking roll only bigger ! Most of us eat them with olive oil and tomatoes or with butter and coffee !

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