1.0Delicious Recipeshttps://www.gzrecipes.com/enMary Calòhttps://www.gzrecipes.com/en/author/lacucinasottosopra/rich600338<blockquote class="wp-embedded-content" data-secret="qKX58wOOd6"><a href="https://www.gzrecipes.com/en/lacucinasottosopra/apulian-easter-taralli-with-glaze/">Apulian Easter Taralli with Glaze</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/lacucinasottosopra/apulian-easter-taralli-with-glaze/embed/#?secret=qKX58wOOd6" width="600" height="338" title="“Apulian Easter Taralli with Glaze” — Delicious Recipes" data-secret="qKX58wOOd6" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/10/IMG_6998jpg.jpg1200800Apulian Easter taralli with glaze are ancient, traditional sweets made during Easter, alongside the inevitable scarcella and Easter egg pastries. These Easter taralli differ in size and texture from the classic 'savory' tarallini: they are quite large, have a substantial longitudinal cut characteristic of them, and are often coated with glaze, known as 'gileppo' or 'scileppo'. However, in many areas of Apulia (including my hometown in the Northern Bari area), this custom is not very widespread, and they are often eaten plain with their slightly sweet and almost neutral taste. The glaze or gileppo serves a dual purpose: it adds sweetness and helps preserve them longer […]