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chocolate torrone
Chocolate Hazelnut Torrone (with semisweet chocolate, sugar, honey and egg whites)
Originated from: Abruzzi
Occasion: Christmas holidays
Contributed by: Rita Ferrara

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Agrodolce
Agrodolce "Ariedoce" (Almond clusters with mosto cotto, red and white wine, and honey)
Originated from: Riccia, Molise
Occasion: La Devozione di San Giuseppe/ St. Joseph's Day
Contributed by: Courtesy of Accademia Italiana Della Cucina, Delegazione di Campobasso, a cura del Delegato, Anna Maria Lombardi

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Sienna Candy
Sienna Candy (Almond and hazelnut or pecan nougat, using honey, grated chocolate and cinnamon)
Originated from: Siena, Tuscany
Occasion: Any time & special times
Contributed by: Taken from "With a Saucepan Over the Sea" by Adelaide Keen (Little, Brown and Co.,1902)

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Mondorle insuccherate
Sugar-Coated Almonds/Mandorle Insuccherate (with table sugar, cinnamon and water)
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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Sugared almonds
Mandorle Perline (Sugar-glazed Almonds)
Originated from: Casacalenda, Molise, Italy
Occasion: Special events
Contributed by: Mary Melfi (Zia Rosina's recipe)

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almond croccante
Croccante/Almond Cake (made with almonds and sweet sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Pellegrino Artusi (S.F. Vanni, 1945)

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croccanto
Croccante/ Almond Crisp-Tart (almond brittle with table sugar)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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croccante di mandorle
Croccante di Mandorle/Almond Cream Nougat (flavored with lemon juice; decorated with pistachio nuts and whipped cream)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Fan-forte di Siena
Fan-forte di Siena (Sienese hardbake with almonds, hazelnuts, cinnamon, honey and chocolate)
Originated from: Siena, Tuscany
Occasion: Special times
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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almond brittle
Croccante di Mandorle/ Almond Brittle (with Castor sugar and rosewater)
Originated from: Italy
Occasion: Special times
Contributed by: Tina Molina

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