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Teste di Turchi/Turks' Heads (Sicilian fried pastry squares topped with custard)
Originated from: Sicily, Italy
Occasion: Carnival and other festivities
Contributed by: Adapted from "The Art of Sicilian Cooking" by Anna Muffoletto (1971)
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Strufoli/Struffoli (Tiny baked balls of dough, coated with honey, piled into a pyramid)
Originated from: Italy
Occasion: Christmas holidays
Contributed by: Adapted from "A Taste of Italy from Progresso" (1984)
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Millefoglie (Italian pastry made with puff pastry and cream filling)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Libro di Cucina" Italian Wikibooks; photo: Mary Melfi
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Pellegrino Artusi's Dolce Alla Napoletana (Neapolitan multi-layered almond cake/pastry layered with custard; lemon frosted)
Originated from: Naples, Campania, Italy
Occasion: Any time & 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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Neapolitan Pastry (Pellegrino Artusi's/Olga Ragusa's Multi-Layered cake using almonds, layered with cream)
Originated from: Naples, Campania, 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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Neapolitan Cake/Torta alla Napolitana (Multi-Layered Cake using almonds, butter and egg yolks; flavored with orange rind)
Originated from: Naples, Campania, 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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Neapolitan Cake (Multi-colored cake, using butter, milk, sugar, egg whites and food coloring, layered with jelly)
Originated from: Naples, Campania, Italy
Occasion: Any time
Contributed by: Taken from "Two Hundred Recipes for Making Desserts, Including French Pastries" by Olive M. Hulse (1912)
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Neapolitan Cake (using pastry dough, layered with vanilla cream and currant jelly)
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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Neapolitan Cake (using pastry dough, filled with apricot jam and currant jelly, topped with pistachio nuts)
Originated from: Naples, Campania, Italy
Occasion: Any time & special times
Contributed by: Taken from "Sweets and Supper Dishes a la Mode" by Mrs. De Salts (1895)
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Genoese Pastry (Pellegrino Artusi's/Olga Ragusa's cake, using potato flour, wheat flour, butter and lemon rind)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)
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