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Pies and Tarts
Pellegrino Artusi's Pasta Frolla (Shortcrust pastry dough)
Originated from: 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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Puff Paste and Pie Paste (Pie crust dough recipes and general directions on how to make a pie)
Originated from: North America & Europe
Occasion: Any time
Contributed by: Taken from the White House Cookbook by F.L. Gillette & Hugo Ziemann (1887)

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Leaf Paste and Puff Paste (Pie crust and pastry dough using butter, flour and water)
Originated from: North America & Europe
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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Rich Pie Crust/ Puff Paste/ Short Paste Recipes and Directions for Making Pies
Originated from: North America & Europe
Occasion: Any time & special times
Contributed by: Taken from "Desserts and Salads" by Gesine Lemcke (1920)

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Cross References
Originated from: Italy and North America
Occasion: Special events
Contributed by: Image courtesy of The New York Public Library, Digital Gallery #487853

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Fiadone con Ricotta
Fiadone con Ricotta di Guardialfiera (Italian Ricotta Easter Pie)
Originated from: Guardialfiera, Molise, Italy
Occasion: Easter
Contributed by: Rita Palazzo

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Fiadone con Ricitta
Fiadone con Ricotta with Lattice Topping (Italian Ricotta Easter Pie)
Originated from: Casacalenda, Molise, Italy
Occasion: Easter holidays
Contributed by: Mary Melfi (Zia Teresa's recipe)

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Fiadone con la ricotta
Fiadone con Ricotta (Half Moon Shaped Pastry Pockets filled with Sweetened Ricotta)
Originated from: Casacalenda, Molise, Italy
Occasion: Easter
Contributed by: Mary Melfi

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Fiadone Abruzzese
Fiadone Abruzzese ("Torta Rustica," Easter cheese pie, without sugar, with pepper, Version I)
Originated from: Abruzzo, Italy
Occasion: Easter
Contributed by: Mary Melfi

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sciadunes
Sciadunes (Half-moon shaped Easter pastries, filled with Pecorino Romano cheese, Provolone, Ricotta, pepperoni and ham)
Originated from: Molise, Italy
Occasion: Easter
Contributed by: Taken from Rizzi DeFabo's cookbook, "Cooking with Rizzi"

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