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Sardinia sebadas cheese fritters
Sebadas (Sardinian savory cheese fritters filled with Pecorino and semolina flour, brushed with honey)
Originated from: Sardinia
Occasion: Easter and other times
Contributed by: Adapted from "The Renaissance of Italian Cooking" by Lorenza de' Medici (1989)

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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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dolce ravioli
Sweet Pasties/ Dolce Ravioli (fritters using cottage cheese or milk curd and eggs, flavored with vanilla)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Adapted from "The European Cookbook for American Homes" by the Browns (1936)

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Panadas di Pecorino
Panadas di Pecorino (Sardinian fried pastries, filled with pecorino cheese and fresh mint)
Originated from: Sardegna (Sardinia), Italy
Occasion: Any time & special times
Contributed by: Taken from an Italian T.V. cooking show

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Pasticciotti
Pasticciotti (baked Neapolitan small-sized sweet ricotta pies using pasta frolla)
Originated from: Naples, Campania, Italy
Occasion: Any time & special times
Contributed by: Taken from "Cucina Teorico-pratica" by Ippolito Cavalcanti (1839).

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Sicilian cassatine di ricotta
Cassatine di Ricotta (Baked Sicilian ricotta tarts using yeast dough, flavored with lemon and cinnamon)
Originated from: Sicily, Italy
Occasion: Easter and other times
Contributed by: Adapted from an Italian cookbook published in the 1960s

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Cassatine Sicilian sweet ricotta tarts
Cassatine (Sicilian sweet ricotta miniature tarts, flavored with orange zest and semisweet chocolate)
Originated from: Sicily, Italy
Occasion: Easter and other times
Contributed by: Adapted from "The Art of Sicilian Cooking" by Anna Muffoletto (1971)

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cauzuncielli doce
Cauzuncielli doce (Neapolitan fried sweet calzoncelli filled with ricotta, sugar and egg yolks)
Originated from: Naples, Campania, Italy
Occasion: Easter and other times
Contributed by: Taken from "Cucina Teorico-pratica" by Ippolito Cavalcanti (1839).

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Sicilian cuscinetti filanti con ricotta
Cuscinetti filanti con ricotta alla Palermiltana (Sicilian savory cheese fritters filled with ricotta, eggs and Parmesan)
Originated from: Palermo, Sicily
Occasion: Easter and other times
Contributed by: Adapted from "Italian Cookbook for Quantity Service" by Harry Caleva (1956)

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cauzuncielli imbottunati
Cauzuncielli imbottunati (Neapolitan fried savory calzoncelli stuffed with eggs, cheese and prosciutto or dried sausage)
Originated from: Naples, Campania, Italy
Occasion: Easter and other times
Contributed by: Taken from "Cucina Teorico-Pratica" by Ippolito Cavalcanti (1839).

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