Italy Revisited by Mary Melfi

Cookies without Nuts

Chocolate Surprise Macaroons (using egg whites, cornflakes and chocolate chip bits)

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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Pasta di Farina Gialla I/Cut-out cookies using cornmeal, wheat flour and powdered sugar, flavored with aniseed

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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Pasta di Farina Gialla II/Gluten-free cornmeal cookies, using butter, icing sugar and dried elder flowers

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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Gialletti I (Small buns made with yeast, cornmeal and wheat flour, flavored with raisins)

Originated from: Emilia Romagna, 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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Gialletti II (Cornmeal and wheat flour cookies/cakes, flavored with lemon zest and raisins)

Originated from: Emilia Romagna, 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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Corn Meal Cakes/Pasta di Farina Gialla (with anise seeds)

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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Cornflour Cakes (multi-shaped cookies using cornflour, wheat flour, powdered sugar and butter)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "The Italian Cook Book" by Pellegrino Artusi adapted by Olga Ragusa (S.F. Vanni, 1945)

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Cross References

Originated from: Italy and North America

Occasion: Special events

Contributed by: Image courtesy of The New York Public Library, Digital Gallery #4787853

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Tarallucci di Natale or Tarallucci Dolce (Italian Donut and/or Sweet Taralli, without yeast, fried)

Originated from: Abruzzo

Occasion: Christmas holidays

Contributed by: Mary Melfi

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Biscotti di Guardialfiera (Biscotti Dolci, "Taralli Dolci," "Sweet Taralli")

Originated from: Guardialfiera, Campobasso, Molise

Occasion: Special times

Contributed by: Rita Palazzo (her mother's recipe)

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