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Cakes
Pan di Spagne
Pan di Spagne (Sponge cake, using cake flour, without shortening)
Originated from: Rome, Lazio, Italy
Occasion: Weddings, Baptisms and other special events
Contributed by: Mary Melfi

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pan di Spagna
Mary's Pan di Spagna (using cake flour; layered with "crema pasticcera"; frosted)
Originated from: Casacalenda, Molise, Italy
Occasion: Weddings, Baptisms and other special events
Contributed by: Mary Melfi

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plain cake
Plain Cake (with butter, eggs, milk and baking powder; flavored with vanilla)
Originated from: North America and Italy
Occasion: Any time
Contributed by: Taken from "Beary Delights" (Pierre De Coubertin School, St. Leonard, Quebec,1996)

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dried raisin cake
Torta Con L'uvetta (Raisin Cake with rum and lemon zest)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Anna-Maria Benvenuto

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Genoese cake
Genoese Cake/Torta alla Genovese (using butter; flavored with vanilla)
Originated from: Genoa, Liguria, Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Genoese cake
Genoese Cake (with butter; flavored with dark rum)
Originated from: Genoa, Liguria, Italy
Occasion: Any time & special times
Contributed by: Taken from "Simple Italian Cookery" by Edna Beilenson (Peter Pauper Press, 1959)

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Pellegrino Artusi's biscotto
Pellegrino Artusi's Biscotto (cake made with icing sugar, wheat and potato flour, butter and lemon zest)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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quattro quarti all inglese
Pellegrino Artusi's Quattro Quarti All Inglese (cake flavored with raisins and candied fruit)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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Genoa cake
Genoa Cake (flavored with currants, candied orange and lemon peel and citron, brandy and cinnamon)
Originated from: Genoa, Liguria, Italy
Occasion: Any time & special times
Contributed by: Taken from "With a Saucepan Over the Sea" by Adelaide Keen (Little, Brown and Co.,1902)

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Genoa cake
Genoa Cake (flavored with sultanas, currants, almonds and lemon zest)
Originated from: Genoa, Liguria, Italy
Occasion: Any time & special times
Contributed by: Taken from "Pan-Pacific Cook Book" by L.L. McLaren (1915)

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