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Cakes
Italian Chocolate Hazelnut Cake
Chocolate Filbert Torte/Torta di Nocciole Ciocolata (Italian hazelnut chocolate cake, without shortening, with eggs)
Originated from: 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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Pellegrino Artusi's Gateau a la Noisette
Gateau a la Noisette (Pellegrino Artusi's gluten-free hazelnut and almond cake, using rice flour)
Originated from: Italy and France
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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flourless chocolate walnut cake
Torta di Noci (Pellegrino Artusi's Flourless gluten-free chocolate walnut cake using icing sugar and vanilla sugar)
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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flourless gluten-free nut cake
Hazelnut Torte (Flourless, gluten-free nut cake, using eggs, sugar, hazelnuts, pecan or walnuts, without shortening)
Originated from: Italy, Europe and North America
Occasion: Any time & special times
Contributed by: Taken from "The Joy of Cooking" by Marion Rombauer Becker (1943)

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flourless chocolate walnut cake
Mary's Flourless Chocolate Walnut Cake (using ground walnuts, eggs and sugar)
Originated from: Italy and North America
Occasion: Any time
Contributed by: Mary Melfi (adapted from Pellegrino Artusi's Torta di Noci)

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Pellegrino Artusi's Biscotto di cioccolata
Pellegrino Artusi's Biscotto di Cioccolata (Fat-free cake using eggs, powdered sugar and grated vanilla-flavored chocolate)
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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Italian Almond Cake
Almond Cake/Torta di Mandorle (using butter; with raisins, flavored with brandy, nutmeg and cinnamon)
Originated from: 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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Farina cake
Farina Cake/ Torta di Farina e Uva Passita (made with butter; flavored with almonds and raisins; served with white wine)
Originated from: 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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Torta Mantovana
Pellegrino Artusi's Torta Mantovana/ Mantuan Cake (Lombard tart topped with almonds and pine nuts)
Originated from: Mantua, Lombardy, 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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Almond and Pine Nut Cake
Tarta di Mandorla e Pignoli (Almond and Pine Nut Cake)
Originated from: Northern Italy
Occasion: Special times
Contributed by: Mary Melfi

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