Home
Italy Revisited
Bookshelf
Plays
About Mary Melfi
Contact Us
in
Photos
Recipes
Nougats
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)
View Recipe
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)
View Recipe
Roasted Chestnuts
Originated from: Casacalenda, Molise, Italy
Occasion: Christmas time
Contributed by: Mary Melfi
View Recipe
Roasted Chestnuts
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)
View Recipe
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)
View Recipe
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)
View Recipe
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)
View Recipe
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)
View Recipe
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)
View Recipe
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)
View Recipe
Page:
1
/
2
/
3
/
4
/
5
/
6
/
7
/
Next >>
Photo Archives
Agriculture
Childhood
Country Antiques
Crafts
Education
Family and Parenting
Folk Sayings Animals
Folk Sayings on Aging
Folk Sayings on Death
Folk Sayings on Eating and Drinking
Folk Sayings on Family
Folk Sayings on Fortune and Fate
Folk Sayings on Good and Evil
Folk Sayings on Health
Folk Sayings on Love
Folk Sayings on Marriage
Folk Sayings on Money
Folk Sayings on Nature
Folk Sayings Women
Funeral Customs
Health Care
Housing
Italian Proverbs
Italy Travel Pictures
Labour
Linen Trousseaus
Little Italy
Migration and Immigration
Molise Campobasso
Molise Casacalenda
Molise Isernia
Recreation
Religion
Traditional Clothing
Transport
Wars to 1923
Wars to 1969
Weddings
Recipes
Cakes
Calcioni
Cookies with Nuts
Cookies without Nuts
Fiadone
Fritters
Holiday Breads
Jams and Marmalades
Nougats
Pastries
Pies and Tarts
Puddings and Creams
Taralli
Taralli Dolci
X Italian Breads and Pizzas
X Italian Egg and Cheese Dishes
X Italian Fish and Sea Food Dishes
X Italian Meat Dishes
X Italian Pasta Dishes
X Italian Rice and Polenta Dishes
X Italian Sauces
X Italian Soups
X Italian Vegetable and Side Dishes
X X List of Italian Desserts by Region
X X List of Italian Dishes by Region
X X List of Italian Feast Day Dishes
X X List of Traditional Foods from Molise
XXX Italian Cookbooks in the Public Domain
Home
Italy Revisited
BookShelf
Plays
About Mary Melfi