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Pastries

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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Pasta Sfogliata (Ada Boni's recipe)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Talisman Italian Cook Book" by Ada Boni, translated by Matilde Pei (1950)

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eggs
Pasta Sfoglia/ Puff Pastry Dough (using butter; flavored with brandy)
Originated from: Italy
Occasion: Special times
Contributed by: Recipe taken from "The Italian Cook Book" by Maria Gentile; historical notes from Italian Wikipedia

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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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Jean-Francais Millet, The Baker Woman
Pellegrino Artusi's Pasta Frolla
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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Ada Boni's Pasta Frolla
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Talisman Italian Cook Book" by Ada Boni, translated by Matilde Pei (1950)

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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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Fiadone con Ricotta
Fiadone con Ricotta
Originated from: Southern Italy
Occasion: Easter holidays
Contributed by: Mary Melfi

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