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Pies and Tarts
Pizza di riso, Tarta di riso
Pizza di Riso (Italian Ricotta Easter pie, with pastry cream and rice)
Originated from: Cantalupo, Isernia, Molise
Occasion: Easter
Contributed by: Mrs. Carmella Romano

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Campanian rice and ricotta cheese pie
La Pastiera/Campania Ricotta Easter Pie (Lattice-topped rice and ricotta cheese pie, with lemon zest and cinnamon)
Originated from: Mondragone, Caserta, Campania
Occasion: Easter
Contributed by: Mrs. Angela Giulione

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Italian rice and ricotta single crust pie
Torta di Riso (Single crust Italian ricotta pie using breadcrumbs; with rice, milk, amaretti cookies, lemon zest and rum)
Originated from: Emilia Romagna
Occasion: Easter; holidays
Contributed by: Anna-Maria Benvenuto

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Italian ricotta pie
Torta con il Riso (Italian rice and ricotta pie; flavored with Sambuca, orange and lemon zest)
Originated from: Italy
Occasion: Easter; special events
Contributed by: Anna-Maria Benvenuto

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Italian Ricotta and Rice Easter pie
Torta di Pasqua con Ricotta e Riso (Italian Easter pie with ricotta and rice; flavored with lemon zest and anisette liqueur)
Originated from: Italy
Occasion: Easter
Contributed by: Anna-Maria Benvenuto

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torta di ricotta
Torta di Ricotta (Italian Ricotta Pie with egg whites, Strega and anisette liqueur)
Originated from: Puglia, Italy
Occasion: Special times
Contributed by: Michele Forgione's family recipe was published in "The Montreal Gazette" (2010)

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ricotta pie
Ricotta Pie (filled with ricotta, eggs and granulated sugar; flavored with cinnamon, vanilla and lemon juice)
Originated from: Molise, Italy
Occasion: Easter
Contributed by: Taken from Rizzi DeFabo's cookbook, "Cooking with Rizzi" (Crabtree Press, 2010)

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italian ricotta cheese pie
Pasta Sfogliata (Italian Ricotta cheese pie made with pasta sfogliata; flavored with candied fruit and orange rind)
Originated from: Southern Italy
Occasion: Easter and other times
Contributed by: Adapted from "Southern Italian Cookery" by Colette Black (Crowell-Collier Press, 1963)

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Pastiera per Pasqua (Easter pie)
Pastiera per Pasqua (Italian Ricotta Easter pie with pastry cream and barely -- home-made "grano cotto")
Originated from: Sorrento, Campania
Occasion: Easter
Contributed by: Marisa Pastore (her mother's recipe, Mrs. Immacolatina Guida)

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Pastiera Napoletana
Pastiera Napoletana/ Recipe, History and Wikipedia Notes on the Neapolitan Easter pie, made with ricotta and "grano cotto"
Originated from: Naples, Campania, Italy
Occasion: Easter holidays
Contributed by: Taken from "Libro di Cucina" Italian Wikibooks

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