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bigne
Bigne (with flour, butter and eggs; topped with powdered sugar)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Practical Italian Recipes" by Julia Lovejoy Cuniberti (Washington, D.C., 1918)

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bigne with chocolate frosting
Choux Pastries (with flour, butter and eggs; filled with crema pasticcera, topped with chocolate frosting)
Originated from: Sorrento, Campania
Occasion: Special times
Contributed by: Marisa Pastore

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cannoli with ricotta cheese
Cannoli (Fried pastry shell filled with ricotta cheese and semi-sweet chocolate, decorated with pistachio nuts)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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cannoli with ricotta cheese
Cannoli/Cream Rolls (cream filling made with ricotta cheese, sugar, candied citron and semi-sweet chocolate pieces)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Italian Cookbook, 160 Masterpieces of Italian Cookery" (The Culinary Arts Institute of Chicago, 1954)

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Sfogliatelle
Sfogliatelle/ Neapolitan Cornets (filled with ricotta cheese, cream and candied fruit; flavored with almond extract)
Originated from: Naples, Campania, Italy
Occasion: Weddings and very special events
Contributed by: Taken from "Southern Italian Cookery" by Colette Black (Crowell-Collier Press, 1963)

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Sfogliata Dolce di Ricotta
Sfogliata Dolce di Ricotta
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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baba Italian pastry
Baba (sweet yeast dough buns, flavored with currants, raisins and citron, topped with Madeira wine syrup)
Originated from: Naples, Campania, Italy
Occasion: Any time & special times
Contributed by: Recipe from, "Desserts and Salads" by Gesine Lemcke (1920); notes, Italian Wikipedia; photo: Mary Melfi

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Baba cake
Baba Rum-Flavored Cake with Crema Pasticcera
Originated from: Sorrento, Campania
Occasion: Special events
Contributed by: Marisa Pastore

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taratuffo
Taratuffo (with prune jam, wine grape marmalade and cocoa powder)
Originated from: Casacalenda, Molise, Italy
Occasion: Weddings
Contributed by: Mary Melfi (Zia Rosina's recipe)

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Cookies with Nutella Filling
Cookies with Nutella Filling (with yeast, lard and milk)
Originated from: Italy and North America
Occasion: Special times
Contributed by: Mrs. Yolanda DiTullio

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