L’Atlante · Tavola N.° XIII di XX

Abruzzo

Must and honey diamonds, wine-dough rings, and the great confused cousin of the ferratelle iron.

Varietà documentate · 3 Si inzuppa in · Vino cotto, montepulciano

La tassonomia — A · Bis-cotto B · Da inzuppo C · Cugino

N.° I

Mostaccioli abruzzesi B · Da inzuppo

Must-and-honey spice diamonds, chocolate-glazed in many towns — Abruzzo’s cut of the mostacciolo lineage that runs from Cato’s must-cake through every medieval fair.

natalizi

N.° II

Tarallucci al vino B · Da inzuppo

Wine-dough ring biscuits, the Abruzzo stretch of the wine-ring belt that runs from the Castelli Romani to Basilicata.

ovunque

N.° III

Ferratelle C · Cugino

Waffle-iron wafers pressed between ancestral irons — the region’s beloved cousin, endlessly mistaken for the family, and never twice-baked.

PAT · il ferro

Fonti di questa tavola

In Abruzzo — i taralli dolci

The atlas cites Italian primary and regional sources throughout. Claims resting on tradition rather than documents are phrased as claims; entries awaiting confirmation say so on their face.

Tavola successiva N.° XIV · Molise Honey, almonds and black pepper, sliced from the loaf — the smallest mainland region holds a true bis-cotto.

L’indice All twenty plates The full atlas, the taxonomy, and the shortlist of the true bis-cotti.