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Cakes
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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Bocca di Dama
Bocca di Dama Version I (Pellegrino Artusi's shortening-free Italian cake, using sweet and bitter almonds)
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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Bocca di Dama Italian almond cake
Bocca di Dama Version II (Pellegrino Artusi's Italian shortening-free Italian cake using sweet and bitter almonds)
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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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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Italian almond cake
Almond Cakes (with sweet almonds, butter, castor-sugar and eggs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)

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Italian Almond cake
Almond Cake (without shortening, with sweet and bitter almonds, powdered sugar and breadcrumbs; flavored with citron-peel)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)

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Pellegrino Artusi Bocca di dama
Bocca di Dama I (Pellegrino Artusi's/Olga Ragusa's shortening-free Italian cake using sweet and bitter almonds)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)

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Bocca di dama
Bocca di Dama II (Pellegrino Artusi's/Olga Ragusa's shortening-free Italian cake with sweet and bitter almonds)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)

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Quattro quarti all inglese
Pellegrino Artusi's Quattro Quarti All Italiana (Cake flavored with sweet and bitter almonds)
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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