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Calcioni
pardulas
Pardulas (Baked Sardinian sweet ricotta pastries, flavored with lemon zest, cinnamon and saffron)
Originated from: Sardinia, Italy
Occasion: Easter
Contributed by: Anna-Maria Benvenuto

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pardulas
Pardulas (Sardinian fresh cheese fritters with saffron and butter, brushed with honey)
Originated from: Sardinia, Italy
Occasion: Easter & special times
Contributed by: Marisa Pastore

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seadas
Seadas (Sardinian mozzarella fritters with eggs and lemon zest, brushed with honey)
Originated from: Sardinia, Italy
Occasion: Easter & special times
Contributed by: Marisa Pastore

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sweet ravioli
Biscotti Ananas di Antoniette (Baked sweet ravioli, stuffed with pineapple)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto

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baked sweet ravioli
Biscotti di Antoniette (Baked sweet ravioli, with marmalade and walnuts, topped with lemon zest and sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto

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sweet ravioli
Filled Cookies/Biscottini Ripieni (Baked sweet ravoli, filled with walnuts; sprinkled with colored sugar)
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 stuffed cookie
Pasticcerie/Italian pastry (Cookies using dough made with powdered sugar and lard; filled with jam and walnuts)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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Caveciuni con Mosto Cotto e Sangue di Maiale (Caveciuni with Mosto Cotto and Pig's Blood, Easter Fritters)
Originated from: Santa Croce di Magliano, Molise, Italy
Occasion: Easter holidays
Contributed by: Mrs. Maria Brenna

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Homemade Chestnut Puree (used in calcioni stuffing)
Originated from: Italy
Occasion: Special times
Contributed by: Courtesy of www.archive.org

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calzone
Calzone with Mozzarella, Ricotta and Goat cheese (Baked yeast dough unsweetened cheese-filled pastry pockets)
Originated from: Naples, Campania, Italy
Occasion: Any time
Contributed by: Teresa

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