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Nougats
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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St. John's Bread/Caruba (fresh or roasted)
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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roasted chestnuts
Roasted Chestnuts
Originated from: Casacalenda, Molise, Italy
Occasion: Christmas time
Contributed by: Mary Melfi

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chestnuts
Roasted Chestnuts
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)

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Italian sugared Chestnuts
Sugared Chestnuts (Italian roasted chestnuts, dipped in egg whites, rolled in powdered sugar; baked)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)

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chestnut glace
Chestnut Glace/Castagne Invetriate (using boiled chestnuts, water, sugar and vanilla)
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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Chestnuts alla Lucifero
Chestnuts alla Lucifero (Devil's chestnuts, roasted and basted with rum, set aflame)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Simple Italian Cookery" by Antonia Isola (1912)

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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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Bruciate Briachi/Burnt Chestnuts (using sugar and rum)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Recipes All Nations" by Countess Morphy (WM.H. Wise & Co.,1936)

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sugared chestnuts
Sugared chestnuts (using roasted chestnuts, egg white and powdered sugar)
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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