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Nougats
croccante a bagno maria
Crisp Cake in Double Boiler/Croccante a bagno maria (with almonds and milk)
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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walnut clusters
Sugar-glazed Walnuts (with honey, butter and sugar)
Originated from: Italy
Occasion: Special times
Contributed by: Julia D.

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walnut clusters
Sugar-glazed Chocolate Walnuts (with honey, sugar, butter and semi-sweet chocolate)
Originated from: Italy
Occasion: Special times
Contributed by: Julia D.

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Roman caramels
Roman Caramels (made using powdered sugar, sweet chocolate and cream)
Originated from: Rome, Lazio, Italy
Occasion: Any time & special times
Contributed by: Taken from "Pan-Pacific Cook Book" by L.L. McLaren (1915)

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pignolata
Pignolata (Pine nut clusters)
Originated from: Italy
Occasion: Special times
Contributed by: Rita Ferrara

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pine nut clusters
Marie's Pinenut Clusters/ Pignolata di Maria (fried dough rolled in pine nuts, dipped in honey)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Italian Sweets/Dolci Italiani (No baking candied fruit and nut nougats, with figs, dates, almonds and powdered sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Candied Fruit and Nut Slices (No baking required fruit and nut slices, flavored with brandy, topped with chocolate)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Arancini
Arancini/Italian Candied Orange Peel (using water and Confectioner's sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Cosmopolitan Cookery, 440 Recipes from 35 Countries" by Lilla Deeley (Ralph T. Hale & Co., 1945)

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Glazed Nuts or Fruits (using sugar, cream of tartar and boiling water)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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