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Pellegrino Artusi's Pasta Genovese (Genoese cake made with wheat and potato flour, sugar, eggs, lemon zest)
Originated from: Genoa, Liguria
Occasion: Any time & special times
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)
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Genoise Pastries (using butter, sifted sugar, eggs, brandy, pistachios or almonds)
Originated from: Genoa, Liguria, Italy
Occasion: Any time & special times
Contributed by: Taken from "Puddings and Pastry a la Mode" by Mrs. De Salis (1893)
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Brioches (Pellegrino Artusi's/Olga Ragusa's yeast dough buns, using fine flour, butter and eggs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)
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Pellegrino Artusi's Brioches (French-style broiches, using yeast, Hungarian flour, butter, sugar and eggs)
Originated from: Italy and France
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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Maritozzi (Brioche-style swirled buns, with yeast, vegetable oil, milk, sugar, raisins and Ainsette liquor)
Originated from: Lazio, Italy
Occasion: Easter & special times
Contributed by: Pierina Faustini
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Cream Puffs (using bread flour, milk, butter and eggs)
Originated from: Italy and North America
Occasion: Any time
Contributed by: Taken from "The Joy of Cooking" by Marion Rombauer Becker (1943)
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Maritozzo al mosto (Sweet dough buns using yeast dough, corn oil, raisins, aniseed and "mosto cotto" )
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Libro di Cucina" Italian Wikibooks
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Mecoulen (Christmas sweet dough buns, using yeast, butter and cream; flavored with lemon zest and raisins)
Originated from: Valle d'Aosta
Occasion: Christmas holidays and any other time
Contributed by: Taken from "Libro di Cucina" Italian Wikibooks
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Maritozzi (Ada Boni's Italian sweet yeast dough buns with raisins, candied orange peel and pine nuts or walnuts)
Originated from: Lazio, Italy
Occasion: Weddings
Contributed by: Taken from "The Talisman Italian Cook Book" by Ada Boni, translated by Matilde Pei (1950)
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Panettini alla Torinese (buns using flour, sugar, eggs and butter; flavored with lemon)
Originated from: Turin, Piedmont
Occasion: Any time
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)
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