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In page Bari:
"Homemade dough is also used for baked calzoni stuffed with onions, anchovies, capers, olives, etc.; fried panzerotti with mozzarella and/or ricotta forte; focaccia alla barese with tomatoes, olives and oregano; little savoury taralli, and larger friselle; and sgagliozze, fried slices of polenta; all making up the Barese culinary repertoire.[citation needed]
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