In southern Italy, taralli come in many sizes and flavors. These are typical Neapolitan ones sometimes referred to in Neapolitan dialect as scaldatelli – little boiled things.

Taralli are the ultimate southern Italian Easter pastry; they come in at least a dozen different varieties, sweet and savory, large and small, made with olive oil or lard (butter for the sweet ones today), leavened with yeast, baking powder, or just eggs.