Italy Revisited by Mary Melfi

Nougats

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/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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Croccante di Mandorle/ Almond Brittle (with Castor sugar and rosewater)

Originated from: Italy

Occasion: Special times

Contributed by: Tina Molina

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Brown Sugar and Honey-Glazed Almonds

Originated from: Guardialfiera, Molise, Italy

Occasion: Christmas and New Year's

Contributed by: Olga Palazzo

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Honey-Glazed Almonds

Originated from: Guardialfiera, Molise, Italy

Occasion: Christmas and New Year's

Contributed by: Mrs. Adelaide Palazzo

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Almond Nougats (with honey, egg whites and vanilla)

Originated from: Italy

Occasion: Special times

Contributed by: Julia D.

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Sugar and Honey Coated Almonds

Originated from: Ascali Piceno, Marche, Italy

Occasion: Christmas, special events

Contributed by: Micheline Di Gerolomo

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Chocolate-Coated Roasted Almonds

Originated from: Italy and North America

Occasion: Special times

Contributed by: Pierina Faustini

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Il Crocante (Sugar-Glazed Almonds)

Originated from: Montorio, Molise

Occasion: Special times

Contributed by: Mrs. Maria-Nella Fent

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Mandorle pralinate/ Italian Chocolate Almond Nougat, using water, sugar and dark chocolate

Originated from: Puglia

Occasion: Any time & special times

Contributed by: Recipe, taken from "Libro di Cucina" Italian Wikibooks; photo: Mary Melfi

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