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Pies and Tarts
Italian Ricotta Cheese Pie (Single crust pie, with beaten egg whites, raisins, lemon and orange zest)
Originated from: Italy
Occasion: Easter
Contributed by: Julia P.

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Crustless Ricotta Pie (using ricotta, breadcrumbs, candied fruit, currants, rum and lemon zest)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Toni

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Italian ricotta cheese pie
Pasta Sfogliata (Ricotta Cheese Pie, made with ground almonds, egg whites and flavored with orange rind)
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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ricotta cheese pie
Torta di Ricotta (Italian ricotta pie with toasted almonds)
Originated from: Italy
Occasion: Easter; special times
Contributed by: Rita Ferrara

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Scarcedda
Scarcedda (Italian Sweet Ricotta Cheese Pie, flavored with lemon zest)
Originated from: Basilicata, Italy
Occasion: Easter
Contributed by: Mary Melfi

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Italian ricotta cheese pie
Budino di Ricotta/Cheese-Almond Pudding (Crustless 7-inch pie using ricotta, egg yolks, almonds, orange peel and lemon riind)
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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pizza alla Napoletana
Pizza Alla Napoletana (double crust pie filled with sour milk, eggs, sweet and bitter almonds)
Originated from: Naples, Campania, Italy
Occasion: Any time & special times
Contributed by: Taken from "Recipes of All Nations" by Countess Morphy (WM. H. Wise & Co.,1936)

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ricotta cheese pie
Pizza Dolce (Italian Ricotta pie with ground almonds)
Originated from: Campania
Occasion: Easter
Contributed by: Rita Ferrara

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pie
Pizza Dolce/Sicilian Fruit Pie (Single crust pie filled with apples and ground almonds; flavored with cognac and cinnamon)
Originated from: Sicily, Italy
Occasion: Any time & special times
Contributed by: Taken from "Southern Italian Cookery" by Colette Black (Crowell-Collier Press, 1963)

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Pizza Rustica
Pizza Rustica (made with eggs, Ricotta, Parmesan, mozzarella and prosciuto)
Originated from: Italy
Occasion: Easter
Contributed by: Taken from "Simple Italian Cookery" by Edna Beilenson (Peter Pauper Press, 1959)

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