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Pane di Pasqua all' Uovo (Italian braided Easter bread using dry yeast, flavored with lemon zest)
Originated from: Italy
Occasion: Easter
Contributed by: Adapted from "Italian Cookbook" by The Culinary Arts Institute (1971)
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Ciambella Siciliana Pasquale (Sicilian Braided Easter Bread flavored with cinnamon and vanilla)
Originated from: Sicily
Occasion: Easter
Contributed by: Adapted from "Sunset Italian Cook Book" (1981)
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Easter Bread Eggs/Torta Pasqualina (Panetonne, shaped into baskets or flowers, decorated with eggs)
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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Easter Surprise Bread/ Pane Sorpresa Pasqualino (made with yeast dough, flavored with nuts, grated lemon and cinnamon)
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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Italian Easter Basket Bread and Lemon Buns (with yeast; using lemon pudding; decorated with eggs)
Originated from: Rome, Lazio, Italy
Occasion: Easter
Contributed by: Taken from "Meals with a Foreign Flair" (Meredith Press, 1963)
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Easter Egg Bread/Pane di Pasqua all 'Uovo (using yeast, eggs shortening, lemon juice and lemon peel)
Originated from: Italy
Occasion: Easter
Contributed by: Taken from "The Italian Cookbook, 160 Masterpieces of Italian Cookery" (The Culinary Arts Institute of Chicago, 1954)
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Carosello (braided and coiled Molisani Easter log made with sweet taralli dough, without yeast, Version III)
Originated from: Casacalenda, Campobasso
Occasion: Easter
Contributed by: Mary Melfi (her grandmother's recipe)
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Carosello (Braided and Coiled Easter Log Made with Sweet Taralli Dough, Version I)
Originated from: Casacalenda, Campobasso, Molise
Occasion: Easter
Contributed by: Mrs. Rosina Melfi (as told to Pauline Fresco and her daughter,Carina)
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Carosello (braided and coiled Molisani Easter log made with pasticcino dough, without yeast, Version II)
Originated from: Casacalenda, Molise, Italy
Occasion: Easter
Contributed by: Mary Melfi (Zia Rosina's recipe)
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Braided Easter Log (made with pasticcio dough, without yeast, Version I)
Originated from: Casacalenda, Molise, Italy
Occasion: Easter
Contributed by: Mary Melfi (Zia Rosina's recipe)
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