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Holiday Breads
Pane di Pasqua, Molisan Easter bread
Pane di Pasqua (Easter Bread from Molise, with lard and lemon zest, Version I)
Originated from: Casacalenda, Molise, Italy
Occasion: Easter
Contributed by: Mary Melfi (her mother's recipe)

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Easter bread
Pane di Pasqua di Nunziatina Melfi-Fresco (Easter Bread from Molise, with yeast, lard and lemons, Version II)
Originated from: Casacalenda, Molise, Italy
Occasion: Easter
Contributed by: Pauline Fresco, Elio, Carinna and Tomas

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Easter bread
Pigna, Pane di Pasqua (Easter Bread from Molise, with lard, lemon zest and topped with frosting, Version III)
Originated from: Guardialfiera, Molise, Italy
Occasion: Easter
Contributed by: Rita Palazzo (her mother's recipe)

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ciambelli di capodanno
Ciambelli di Capodanno (with yeast, baking powder and anise seeds)
Originated from: Ripi, Frosinone, Lazio
Occasion: New Year's Eve
Contributed by: Pierina Faustini

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Pane di Pasqua
Italian Easter Bread/Pane di Pasqua (using yeast; flavored with citron, raisins and angelica)
Originated from: Italy
Occasion: Easter
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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maritozzi
Maritozzi (Brioche-style swirled buns, with yeast, vegetable oil, milk, sugar, raisins and Ainsette liquor)
Originated from: Lazio, Italy
Occasion: Easter & special times
Contributed by: Pierina Faustini

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Maritozzi
Maritozzi (Italian sweet yeast dough buns flavored with raisins, candied orange peel and pine nuts or walnuts)
Originated from: Lazio, Italy
Occasion: Weddings
Contributed by: Taken from "The Talisman Italian Cook Book" by Ada Boni, translated by Matilde Pei (1950)

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Italian Christmas bread
Fruited Christmas Bread (Italian holiday bread, made with yeast dough, flavored with raisins, citron, walnuts and nutmeg)
Originated from: Italy
Occasion: Christmas
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Pan Dolce/ Italian Christmas Cake (with yeast, Sherry, anise, pine-nuts, pistachio nuts and raisins)
Originated from: Italy
Occasion: Christmas
Contributed by: Taken from "Pan-Pacific Cook Book" by L.L. McLaren (1915)

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Italian Christmas bread
Christmas Bread/ Panettone Natalizio (with yeast, flavored with candied citron and orange peel, raisins, almonds and vanilla)
Originated from: Italy
Occasion: Christmas
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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