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Pies and Tarts
Casatiella
Casatiella (Doughnut-shaped pizza stuffed with hard boiled eggs, flavored with pepper)
Originated from: Italy
Occasion: Easter and other times
Contributed by: Taken from "The Talisman Italian Cook Book" by Ada Boni, translated by Matilde Pei (1950)

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Casatiello
Casatiello / Neapolitan savory Easter pie, made with yeast dough, filled with salami, cheese and topped with hard-boiled eggs
Originated from: Naples, Campania, Italy
Occasion: Easter
Contributed by: Recipe, taken from "Libro di Cucina" Italian Wikibooks; text, Italian Wikipedia

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tortano
Tortano (Savory Neapolitan Easter pie, with yeast dough, filled with salami, cheese and diced hard-boiled eggs)
Originated from: Campania, Italy
Occasion: Easter
Contributed by: Taken from "Libro di Cucina" Italian Wikibooks and Italian Wikipedia

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Pie alla Campagnola
Pie alla Campagnola (double crusted pie filled with hard boiled eggs, currants; flavored with lemon rind and nutmeg)
Originated from: Emilia Romagna, Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)

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pizza di mosto cotto
Pizza di mosto cotto (flat bread or tart, made without yeast, flavored with almonds, walnuts and aniseed liquor)
Originated from: Abruzzo, Italy
Occasion: Any time & special times
Contributed by: Taken from "Libro di Cucina" Italian Wikibooks

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Pizza di Pasqua di Umbria
Pizza di Pasqua (Savory Italian Easter bread flavored with Pecorino and Parmesan cheese)
Originated from: Umbria, Italy
Occasion: Easter
Contributed by: Adapted from an Italian cookbook published in the 1960s

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Migliaccio di Romagna (Single Crust Pie flavored with honey, almonds, candied fruit, chocolate and blood of pork)
Originated from: Emilia Romagna, Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Pastarelle Sanquenata (pie filled with eggs, chocolate, mosto cotto and pig's blood)
Originated from: Casacalenda, Molise, Italy
Occasion: The Feast Day of the Pig
Contributed by: Mary Melfi (Zia Rosina's recipe)

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

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