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Fritters
pizza fritta
Pizza con Zucchero or Pizza Fritta (Fried pizza dough, with yeast, topped with sugar)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time of the year
Contributed by: Mary Melfi (her Zia Rosina's recipe)

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fried bread
Fried Bread/Pane Fritto (Fried yeast dough, rolled in sesame seeds, sprinkled with table sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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fried dough
Book-Like Pizza (Fried dough, made without yeast; flavored with cognac or brandy; dusted with icing sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Pellegrino Artusi (S.F. Vanni, 1945)

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pizze fritte
Pizza Fritte with Cinnamon and Sugar (Campanian fried yeast dough, sweetened)
Originated from: Mondragone, Caserta, Campania
Occasion: Any time
Contributed by: Pauline Fresco (Mrs. Angela Giulione's recipe, her mother-in-law)

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Pizza with Saffron
Pizze Fritte (Fried Pizza Dough with Saffron, New Year's Eve fritters)
Originated from: Cansano, Aquila, Abruzzi
Occasion: New Year's Eve
Contributed by: Maria

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pumpkin fritters
Pumpkin Fritters (flavored with sugar, cinnamon, nutmeg and cloves)
Originated from: Italy and North America
Occasion: Autumn
Contributed by: Taken from Rizzi DeFabo's cookbook, "Cooking with Rizzi" (Crabtree Press, 2010)

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corn meal fritters
Corn Meal Fritters/Fittelle di Polenta (using milk, sugar and butter; coated with breadcrumbs; dusted with sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Fritelle di Polenta
Cornmeal Fritters/ Fritelle di Polenta (Baked sweet polenta, re-fried, coated with egg and breadcrumbs, dusted with sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)

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mi-careme fritters
Mi-Careme Fritters (using corn meal semolina, eggs, butter and brandy)
Originated from: Rome, Lazio, Italy
Occasion: Lent
Contributed by: Taken from "With a Saucepan Over the Sea" by Adelaide Keen (Little, Brown and Co.,1902)

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polpette di castagna
Chestnut Balls/Polpette di Castagna (with chestnut puree, cream, egg yolks and vanilla; coated with breadcrumbs))
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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