Where the almond becomes a hazelnut, and the wine goes into the dough as well as under the biscuit.
The Lazio cantuccio, twice-baked in the full sense — but built on the hazelnuts of the Monti Cimini rather than almonds, often perfumed with anise. In Viterbo they also answer to fettarelle. A registered traditional product (PAT) of the region.
Ring biscuits kneaded with white wine and olive oil and crusted in sugar — the ’mbriachelle, the "little drunk ones." The wine goes in the dough, and the finished ring goes back into the glass at the table.
Ugly-but-good meringue-and-nut heaps, shared with Piedmont and Lombardy. Baked once, dried long — a beloved cousin, not a bis-cotto.
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.