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CARTELLATE BARESE (Barese dialect, CARTEDDATE), with vino-cotto & (cotto di fichi secchi) Part 2
Originated from: Sannicandro di Bari, Puglia
Occasion: Christmas party
Contributed by: Sabina Antonacci & Isabella Sacchetti

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CARTELLATE BARESE
CARTELLATE BARESE (Barese dialect, CARTEDDATE), with vino-cotto & (cotto di fichi secchi) Part 1
Originated from: Sannicandro di Bari, Puglia
Occasion: Christmas Party
Contributed by: Sabina Antonacci & Isabella Sacchetti

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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)

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Geneva wafers
Geneva Wafers (thin baked pastry strips, rolled up)
Originated from: Genoa, Liguria, Italy
Occasion: Any time & special times
Contributed by: Taken from "The White House Cookbook" by F.L. Gillette & Hugo Ziemann (1887)

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cannelon shell
Cannelons or Fried Puffs (Fried cannelon shells using puff paste)
Originated from: Italy, Europe and North America
Occasion: Any time & special times
Contributed by: Taken from "The White House Cookbook" by F.L. Gillette & Hugo Ziemann (1887)

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coffee cannelons
Coffee Cannelons (using ground coffee, sugar, flour and an egg white)
Originated from: North America & Europe
Occasion: Any time
Contributed by: Taken from "Sweets and Supper Dishes a la Mode" by Mrs. De Salts (1895)

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Foiled Marchpane
Foiled Marchpane or Sweet Bread (Pellegrino Artusi/Olga Ragusa pastry using foil dough, with almonds and candied orange)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)

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almond paste
Almond Paste/Pasta di Mandorle La Cucina
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Neapolitan Paste (pastry dough, using almonds, eggs and powdered sugar)
Originated from: Naples, Campania, Italy
Occasion: Any time & special times
Contributed by: Taken from "Desserts and Salads" by Gesine Lemcke (1920)

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Florentinian Paste (made with grated chocolate, butter, sugar and hard boiled eggs)
Originated from: Florence, Tuscany, Italy
Occasion: Any time & special times
Contributed by: Taken from "Desserts and Salads" by Gesine Lemcke (1920)

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