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Holiday Breads
Panetonne (Easter bread, without yeast, with baking powder, oil, milk, lemon zest and vanilla)
Originated from: Casacalenda, Molise, Italy
Occasion: Easter holidays
Contributed by: Mary Melfi (Zia Rosina's recipe)
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Panettone (Easter bread, without yeast, with baking powder and lemon zest)
Originated from: Marche, Italy
Occasion: Easter and Christmas
Contributed by: Nadia Ballienzano (her Nonna Irma's recipe)
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Panettone (with dry yeast, butter, honey, currants, candied citron and anise seeds)
Originated from: Italy
Occasion: Easter
Contributed by: Julia P.
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Panettone di Pasqua (with yeast; pinenuts, candied fruit, anise seeds, white wine and lemon zest)
Originated from: Italy
Occasion: Easter
Contributed by: Anna-Maria Benvenuto
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Panettone con il cioccolata (without yeast; flavored with chocolate, vanilla and lemon zest)
Originated from: Italy
Occasion: Christmas, Easter and other holidays
Contributed by: Anna-Maria Benvenuto
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Mary's Panettone (with live yeast, vegetable oil, raisins, lemon zest, rum and vanilla)
Originated from: Southern Italy
Occasion: Easter & special times
Contributed by: Mary Melfi
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Panettone (with dry yeast, butter, lemon peel, candied citron, vanilla extract and raisins)
Originated from: Northern Italy
Occasion: Christmas
Contributed by: Taken from an out of print 1960s North American Italian Cookbook
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Bread with Colored Eggs (yeast dough, flavored with vanilla; glazed)
Originated from: Molise, Italy
Occasion: Easter
Contributed by: Taken from Rizzi DeFabo's cookbook, "Cooking with Rizzi" (Crabtree Press, 2010)
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Easter Dolls/Le Pupazze (yeast dough, flavored with vanilla; brushed with butter)
Originated from: Molise, Italy
Occasion: Easter and St. Joseph's Day
Contributed by: Taken from Rizzi DeFabo's cookbook, "Cooking with Rizzi" (Crabtree Press, 2010)
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Ciuccio, Uomini, Spouse Easter cakes (Easter Cakes or Easter Cookies, Puglia)
Originated from: Terlizzi, Puglia, Italy
Occasion: Easter
Contributed by: Gemma Forliano
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X Italian Breads and Pizzas
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