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Filled Cookies/Biscottini Ripieni (Baked sweet ravoli, filled with walnuts; sprinkled with colored sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Adapted from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Krapen II (Pellegrino Artusi's German-style fried donuts, using yeast dough)
Originated from: Italy and Germany
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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Pasticcerie (Baked filled cookies using powdered sugar and lard; filled with jam and walnuts)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Adapted from "Specialita Culinarie Italiane" (Boston, 1937)
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Ravioli Dolce (Italian sweet fritters with cheese curds, eggs and vanilla) -- from "Simple Italian Cookery"
Originated from: Italy
Occasion: Special times
Contributed by: Courtesy of www.archive.org
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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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Piconi I (Marchigiani baked SWEET ricotta Easter pastries flavored with lemon zest, rum and cinnamon)
Originated from: Marche
Occasion: Easter
Contributed by: Rita Ferrara
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Piconi II (baked Marchigiani SAVORY Easter pastries using Pecorino and Parmesan)
Originated from: Marche
Occasion: Easter
Contributed by: Mary Melfi (a friend's recipe)
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Panzarotti con Ricotta e Cioccolata (Sweet Sicilian Easter fritters using ricotta and semisweet chocolate)
Originated from: Sicily, Italy
Occasion: Easter and other times
Contributed by: Adapted from an Italian cookbook published in the 1970s
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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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Sebadas (Sardinian Easter fritters, with ricotta and mozarella, brushed with honey)
Originated from: Sardinia, Italy
Occasion: Easter; special times
Contributed by: Mary Melfi
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