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Pastries
Choux pastries
Cream Puffs (Version II)
Originated from: Casacalenda, Molise, Italy
Occasion: Weddings and other very special events
Contributed by: Mary Melfi (Zia Rosina's recipe)

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Standard Cream Puff Pastry Recipe (Version III)
Originated from: Italy and North America
Occasion: Special times
Contributed by: Mary Melfi

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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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bigne
Bigne (with flour and butter, without sugar) -- from "Practical Italian Recipes" (1918)
Originated from: Italy
Occasion: Special times
Contributed by: Courtesy of www.archive.org

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Sfogliata Dolce di Ricotta -- from "Italian Cooking," Daly (1900)
Originated from: Italy
Occasion: Special times
Contributed by: Courtesy of www.archive.org

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Sfogliatelle
Sfogliatelle (Ricotta-filled pastry/History)
Originated from: Naples, Campania, Italy
Occasion: Weddings and very special events
Contributed by: Mary Melfi

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baba al rum
Baba' al Rum or Baba Mignon (Yeast dough buns soaked in sweet syrup and rum/History)
Originated from: Naples, Campania, Italy (origin: France)
Occasion: Special events
Contributed by: Mary Melfi

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Cannoli
Cannoli with Orange-Flavored Ricotta (History)
Originated from: Sicily, Italy
Occasion: Carnival, special events
Contributed by: Mary Melfi

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Cannoli
Cannoli with Chocolate-Flavored Pastry Cream
Originated from: Sicily, Italy
Occasion: Weddings and other special events
Contributed by: Mary Melfi

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Cannoli with Lemon-Flavored Pastry Cream
Originated from: Sicily, Italy
Occasion: Carnival and other special events
Contributed by: Mary Melfi

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