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Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

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These Umbrian biscuits are a testimony to the popularity of aniseed in Italy. The biscuits are a speciality of Orvieto, although they are also made in Sardinia and can be eaten either on their own or dipped in wine like cantuccini. In Sardinia they are dipped into the local strong wine, Monica di Sardegna. As a variation, the biscuits can be made with olive oil instead of the usual hard fats, making them tastier and healthier.

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