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Nougats
Nougat (using blanched almonds, loaf sugar and lemon juice)
Originated from: Italy and North America
Occasion: Any time & special times
Contributed by: Taken from "Around-the-World Cook Book" (The Century Co., 1913)
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Almond Nougats (with honey and orange juice)
Originated from: Italy
Occasion: Special times
Contributed by: Teresa
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Croccante a Bagno Maria (Almond brittle using a double broiler, flourless, made with egg yolks and milk)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)
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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 (Pine nut clusters)
Originated from: Italy
Occasion: Special times
Contributed by: Rita Ferrara
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Pignolata (Neapolitan pine nut clusters flavored with cinnamon and lemon sugar)
Originated from: Naples, Campania, Italy
Occasion: Any time & special times
Contributed by: Taken from "Cucina Teorico-pratica" by Ippolito Cavalcanti (1839).
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Giurgiulena, Giuggiulena or Cubaita (Calabrian and Sicilian Sesame Christmas nougats, made with sesame and honey)
Originated from: Calabria and Sicily
Occasion: Christmas holidays
Contributed by: Taken from "Libro di Cucina" Italian Wikibooks; photo: Wikibooks
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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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Sugar Coated Peanuts
Originated from: Ascali Piceno, Marche, Italy
Occasion: Christmas, special times
Contributed by: Micheline Di Gerolomo
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Sugar-Glazed Walnuts (with sugar)
Originated from: Northern Italy
Occasion: Special times
Contributed by: Mrs. Maria-Nella Fent
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