Italy Revisited by Mary Melfi

Italy Revisited

About Mary Melfi

Pastries

Teste di Turchi

Teste di Turchi/Turks' Heads (Sicilian fried pastry squares topped with custard)

Originated from: Sicily, Italy

Occasion: Carnival and other festivities

Contributed by: Adapted from "The Art of Sicilian Cooking" by Anna Muffoletto (1971)

baked struffoli

Strufoli/Struffoli (Tiny baked balls of dough, coated with honey, piled into a pyramid)

Originated from: Italy

Occasion: Christmas holidays

Contributed by: Adapted from "A Taste of Italy from Progresso" (1984)

millefoglie

Millefoglie (Italian pastry made with puff pastry and cream filling)

Originated from: Italy

Occasion: Any time & special times

Contributed by: Taken from "Libro di Cucina" Italian Wikibooks; photo: Mary Melfi

Pellegrino Artusi's Dolce Alla Napoletana

Pellegrino Artusi's Dolce Alla Napoletana (Neapolitan multi-layered almond cake/pastry layered with custard; lemon frosted)

Originated from: Naples, Campania, Italy

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)

Neapolitan Cake

Neapolitan Pastry (Pellegrino Artusi's/Olga Ragusa's Multi-Layered cake using almonds, layered with cream)

Originated from: Naples, Campania, Italy

Occasion: Special times

Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)

Neapolitan cake

Neapolitan Cake/Torta alla Napolitana (Multi-Layered Cake using almonds, butter and egg yolks; flavored with orange rind)

Originated from: Naples, Campania, Italy

Occasion: Special times

Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

Neapolitan tri-colored cake

Neapolitan Cake (Multi-colored cake, using butter, milk, sugar, egg whites and food coloring, layered with jelly)

Originated from: Naples, Campania, Italy

Occasion: Any time

Contributed by: Taken from "Two Hundred Recipes for Making Desserts, Including French Pastries" by Olive M. Hulse (1912)

Neapolitan cake

Neapolitan Cake (using pastry dough, layered with vanilla cream and currant jelly)

Originated from: Naples, Campania, Italy

Occasion: Any time & special times

Contributed by: Taken from "Desserts and Salads" by Gesine Lemcke (1920)

Neapolitan Cake (using pastry dough, filled with apricot jam and currant jelly, topped with pistachio nuts)

Originated from: Naples, Campania, Italy

Occasion: Any time & special times

Contributed by: Taken from "Sweets and Supper Dishes a la Mode" by Mrs. De Salts (1895)

Genoese Pastry

Genoese Pastry (Pellegrino Artusi's/Olga Ragusa's cake, using potato flour, wheat flour, butter and lemon rind)

Originated from: Italy

Occasion: Any time & special times

Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)

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