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Holiday Breads
Panettone con il cioccolata (Italian holiday bread, made 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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Panettone (Italian holiday bread, made without yeast; using vegetable oil and Pane degli Angeli; flavored with grated lemon)
Originated from: Italy
Occasion: Christmas, Easter and other holidays
Contributed by: Taken from "Beary Delights" (Pierre De Coubertin School, St. Leonard, Quebec,1996)
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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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Italian Sweet Bread/Pandolce all'Italiana (made without yeast; using butter, flavored with candied fruit peel)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Pan D'Oro (Italian holiday bread, made without yeast; using butter, rum, lemon juice and "Pane degli Angeli")
Originated from: Italy
Occasion: Christmas and Easter
Contributed by: Anna-Maria Benvenuto
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Baba (Yeast sweet dough made with fine flour, sugar and beer yeast; flavored with Marsala and cognac)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)
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Fugassa de Pasqua (Venetian sweet yeast dough cake, made with egg yolks and butter; topped with almonds)
Originated from: Venice, Veneto, Italy
Occasion: Easter
Contributed by: Recipe and text Italian Wikipedia
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Kugelhuff (sweet yeast cake flavored with lemon zest)
Originated from: Italy and Europe
Occasion: Any time & special times
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)
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Bread with Colored Eggs (Italian Easter bread, made with 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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X Italian Breads and Pizzas
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