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

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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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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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Genoese Pastry (with almonds and brandy)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920). For the entire copyright-free

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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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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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Cornet Pastry
Cornet Pastry (History)
Originated from: Italy
Occasion: Special times
Contributed by: Mary Melfi

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