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Pastries
Genoese Pastry
Genoese Pastry (made with potato flour, wheat flour, sugar, eggs, butter and lemon rind)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Genoese Pastry (made with sugar, sugar, butter and flour; topped with chocolate icing)
Originated from: Genoa, Liguria, Italy
Occasion: Any time & special times
Contributed by: Taken from "Pan-Pacific Cook Book" by L.L. McLaren (1915)

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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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Foiled Marchpane
Foiled Marchpane or Sweet Bread (Pastry using foil dough, filled with sweet bread, with almonds and candied orange)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Puff Paste (Puff pastry dough made with cold water, flour and butter)
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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Pasta Frolla (pastry dough with eggs, butter, flour and lemon zest)
Originated from: Italy
Occasion: Special times
Contributed by: Marisa Pastore

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eggs
Pasta Sfoglia/ Puff Pastry Dough (using butter; flavored with brandy)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Pasta Sfogliata/Italian Puff Pastry (made without eggs; using flour, salt, water, butter and lemon juice)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Notes on Pasticceria from Italian Wikipedia
Originated from: Italy
Occasion: Special times
Contributed by: Text, Italian Wikipedia; machine translation by Google; image NYPL #13874

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zeppole con alici
Zeppole con Alici (Zeppolle with Anchovies, fried yeast dough, Christmas Eve fritters)
Originated from: Cantalupo, Molise, Italy
Occasion: Christmas Eve
Contributed by: Mrs. Carmella Romano

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