Home Italy Revisited Bookshelf About Mary Melfi Contact Us
in
Fritters
Chiacchiere
Chiacchiere (Rectangular fried pastry dough strips, Carnival fritters)
Originated from: Lombardy and Parma
Occasion: Carnival
Contributed by: Mary Melfi

View Recipe

Crostoli
Crostoli (Carnival Sweet Fritters, fried strips of dough, without yeast, with vanilla and lemon zest)
Originated from: Venice
Occasion: Carnival
Contributed by: Lina Pietrantonio

View Recipe

cenci
Cenci/ Rags (Italian sweet fritters, using butter, eggs and Brandy)
Originated from: Italy
Occasion: Christmas, Carnival and other festivities
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

View Recipe

cenci
Cenci (bow or rosette sweet fritter, flavored with brandy or white wine)
Originated from: Italy
Occasion: Carnival and other festivities
Contributed by: Taken from "Recipes of All Nations" by Countess Morphy (WM. H. Wise & Co.,1936)

View Recipe

cenci
Cenci/Fried Crisps (Italian sweet fritters, using vegetable oil; flavored with almond extract)
Originated from: Italy
Occasion: Carnival and other festivities
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

View Recipe

cenci
Cenci (sweet carnival fritters, with almond extract)
Originated from: Italy
Occasion: Carnival
Contributed by: Nina

View Recipe

Cenci
Bugie, Cenci, Chiacchieri, Frappe (Carnival fritters, large rectangular fried pastry dough strips)
Originated from: Italy
Occasion: Carnival
Contributed by: Mary Melfi

View Recipe

bugie
Bugie, Cenci, Chiacchieri, Frappe (Carnival fritters, thin rectangular pastry strips)
Originated from: Italy
Occasion: Carnival
Contributed by: Mary Melfi

View Recipe

carnival fritters
Bugie, Cenci, Chiacchieri, Frappe (Carnival fritters, bow-shaped pastry strips)
Originated from: Italy
Occasion: Carnival
Contributed by: Mary Melfi

View Recipe

farfallette
Bow Knots/ Farfallette (Italian sweet fritters using butter and almond flavoring)
Originated from: Italy
Occasion: Carnival and other festivities
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

View Recipe

Page: 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / Next >>