Home
Italy Revisited
Bookshelf
Plays
About Mary Melfi
Contact Us
in
Photos
Recipes
Holiday Breads
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)
View Recipe
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)
View Recipe
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
View Recipe
Panettone (with dry yeast, butter, honey, currants, candied citron and anise seeds)
Originated from: Italy
Occasion: Easter
Contributed by: Julia P.
View Recipe
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)
View Recipe
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)
View Recipe
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)
View Recipe
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
View Recipe
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
View Recipe
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)
View Recipe
Page:
1
/
2
/
3
/
4
/
5
/
6
/
7
/
8
/
Next >>
Photo Archives
Agriculture
Childhood
Country Antiques
Crafts
Education
Family and Parenting
Folk Sayings Animals
Folk Sayings on Aging
Folk Sayings on Death
Folk Sayings on Eating and Drinking
Folk Sayings on Family
Folk Sayings on Fortune and Fate
Folk Sayings on Good and Evil
Folk Sayings on Health
Folk Sayings on Love
Folk Sayings on Marriage
Folk Sayings on Money
Folk Sayings on Nature
Folk Sayings Women
Funeral Customs
Health Care
Housing
Italian Proverbs
Italy Travel Pictures
Labour
Linen Trousseaus
Little Italy
Migration and Immigration
Molise Campobasso
Molise Casacalenda
Molise Isernia
Recreation
Religion
Traditional Clothing
Transport
Wars to 1923
Wars to 1969
Weddings
Recipes
Cakes
Calcioni
Cookies with Nuts
Cookies without Nuts
Fiadone
Fritters
Holiday Breads
Jams and Marmalades
Nougats
Pastries
Pies and Tarts
Puddings and Creams
Taralli
Taralli Dolci
X Italian Breads and Pizzas
X Italian Egg and Cheese Dishes
X Italian Fish and Sea Food Dishes
X Italian Meat Dishes
X Italian Pasta Dishes
X Italian Rice and Polenta Dishes
X Italian Sauces
X Italian Soups
X Italian Vegetable and Side Dishes
X X List of Italian Desserts by Region
X X List of Italian Dishes by Region
X X List of Italian Feast Day Dishes
X X List of Traditional Foods from Molise
XXX Italian Cookbooks in the Public Domain
Home
Italy Revisited
BookShelf
Plays
About Mary Melfi