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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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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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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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Tarta di Mandorle
Torta di Mandorle (Almond cake, using butter; flavored with vanilla and lemon zest)
Originated from: Northern Italy
Occasion: Special times
Contributed by: Mary Melfi

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Almond Cake (with roasted and blanched almonds, vegetable oil; flavored with lemon zest and almond extract)
Originated from: Southern Italy
Occasion: Special times
Contributed by: Mary Melfi

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Almond Cake/Bocca di dama (with sweet and bitter almonds; flavored with lemon peel)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Bocca di dama
Bocca di Dama I (Italian almond cake made fine white flour, powdered sugar, eggs, lemon rind and sweet and bitter almonds)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cook Book" by Pellegrino Artusi (S.F. Vanni, 1945)

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Bocca di dama
Bocca di Dama II (Italian Almond cake made with sugar, fine flour, eggs, lemon rind and sweet and bitter almonds)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cook Book" by Pellegrino Artusi (S.F. Vanni, 1945)

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tort mantovana
Tort Mantovana/ Mantua Tart (with almonds and pine seeds)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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