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Fritters
Zeppole con Alici (Molisani Zeppole with anchovy, fried yeast dough; Christmas Eve fritters)
Originated from: Cantalupo, Isernia, Molise, Italy
Occasion: Christmas Eve
Contributed by: Mrs. Carmella Romano
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Sfringiuni (Fried yeast dough, San Giuseppe fritters, St. Joseph fritters, Christmas fritters)
Originated from: Guardialfiera, Molise, Italy
Occasion: Christmas, Carnival and Feast Day of San Giuseppe
Contributed by: Rita Palazzo (her mother's recipe)
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Sfringiuni with Anchovies (Molisani fried yeast dough, Christmas Eve fritters)
Originated from: Guardialfiera, Molise, Italy
Occasion: Christmas and St. Joseph's Day
Contributed by: Rita Palazzo (her mother's recipe)
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Frittelle alla Molisana (Fried dough, without yeast, with mosto cotto)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Mrs. Rosina Melfi (as told to her niece, Mary Melfi)
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Scrippelle (Abruzzesi pancakes, fried thin rolled dough, made without yeast)
Originated from: Teramo, Abruzzo
Occasion: Any time
Contributed by: Recipe and notes, courtesy of Italian Wikipedia
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Frittatine Zingarella/Pear-Meringue Pancakes (made with milk, butter and sugar; flavored with cognac; topped with meringue)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)
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Omeletten mit Konfiture, Trentino Alto Adige crepes
Originated from: Trentino Alto Adige, Italy
Occasion: Any time & special times
Contributed by: Recipe, from "Libro di Cucina," Italian Wikibooks
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Crispella Dolce (Italian pancakes flavored with kirsch and lemon juice)
Originated from: Italy (origins: France)
Occasion: Any time & special times
Contributed by: Recipe, text and photo: Italian Wikipedia
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Omelette alla Bambina (Italian sweet fritter made for children using eggs, caster sugar and comfits)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)
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Italian Batter Cakes (Pancake-like Italian fritters using milk and separated eggs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "365 Foreign Dishes" (1908)
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