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Holiday Breads
Livornese cake
Stiacciata alla Livornese (Pellegrino Artusi's/ Olga Ragusa's Tuscan Easter bread, with yeast, anise, vino santo and Marsala)
Originated from: Livorno, Tuscany, Italy
Occasion: Easter
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)

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Pellegrino Artusi's Stiacciata alla Livornese
Stiacciata alla livornese (Pellegrino Artusi's Tuscan Easter bread, flavored with aniseed, vin santo and Marsala)
Originated from: Livorno, Tuscany, Italy
Occasion: Easter
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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Panettone
Panettone di Pasqua (Italian Easter bread, made 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
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
Panettone (with yeast, vegetable oil, brandy, raisins and/or candied fruit, orange and lemon zest)
Originated from: Ascali Piceno, Marche, Italy
Occasion: Christmas holidays
Contributed by: Micheline Di Girolami (her mother's recipe)

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panettone
Panettone (Italian Christmas bread, made with yeast and lard; flavored with lemon zest)
Originated from: Ascali Piceno, Marche, Italy
Occasion: Christmas holidays
Contributed by: Micheline Di Girolami (her mother's recipe)

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Panetone Bread (using yeast, raisins, citron, walnuts, peacans, nutmeg and mace)
Originated from: Italy
Occasion: Christmas, Easter and other holidays
Contributed by: Taken from "The Dorn Cookbook" by Frank Dorn (1953)

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panettone
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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panettone
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 Marietta
Panettone Marietta (Yeast-free panettone using extra fine flour, butter, sultanas, eggs, milk and lemon zest)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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