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Nougats

candied chestnuts
Candied chestnuts/Castagne Candite (using boiled chestnuts, water, sugar and almond extract)
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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Cross References
Originated from: Italy
Occasion: Special times
Contributed by: Image courtesy of The New York Public Library, Digital Gallery #487853

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Torroncini
Originated from: Italy
Occasion: Special times
Contributed by: Sue Alfieri

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macaroons
Macaroons (with almonds and egg whites)
Originated from: Italy
Occasion: Special times
Contributed by: Mary Melfi

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