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Nepitelle I (Calabrian baked stuffed pastries, with dried figs, walnuts, almonds and orange marmalade)
Originated from: Calabria, Italy
Occasion: Christmas and other festivities
Contributed by: Anna-Maria Benvenuto
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Nepitelle II (Baked Calabresi Christmas pastries filled with currants, roasted almonds, grated chocolate and Marsala)
Originated from: Calabria, Italy
Occasion: Christmas holidays
Contributed by: Adapted from an Italian cookbook published in the 1960s
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Piccole Paste (Ravioli Dolce, fritters using dough flavored with Port wine; filling made with marmalade)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Adapted from "Sunset Chefs of the West" (1951)
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Ravioli di Cristina (Baked sweet ravioli, dough using lard and powdered vanilla; filling with marmalade, raisins and almonds)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto
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Ravioli di san Giuseppe (Baked sweet ravaioli made wheat and potato flour, filled with jam)
Originated from: Emilia Romagna, Italy
Occasion: Feast Day of St. Joseph (March 19th)
Contributed by: Adapted from an Italian cookbook published in the 1960s
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Sweet Ravioli/Ravioli Dolce (fried Italian cookies filled with ricotta cheese; flavored with vanilla)
Originated from: Italy
Occasion: Any time and special times
Contributed by: Adapted from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Sweet Calzoncelli (Barese Christmas stuffed baked pastries, with dried figs, flavored with chocolate and cinnamon)
Originated from: Bari, Puglia
Occasion: Christmas and other holidays
Contributed by: Anna-Maria Benvenuto
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Southern Italian Baked Fruit Envelops (made with pasta frolla dough and stewed fresh fruit)
Originated from: Southern Italy
Occasion: Any time
Contributed by: Taken from Rai Italian T.V. cooking show
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Biscotti Tirolesi (Cut-out cookies using caster sugar and icing sugar, flavored with lemon, or sweet ravioli filled with jam)
Originated from: Trentino Alto Adige, Italy
Occasion: Any time
Contributed by: Taken from "Libro di Cucina" Italian Wikibooks
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Offelle di Marmellata (Baked pastry envelops filled with red apples and candied fruit, flavored with cinnamon)
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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