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Pies and Tarts
Italian ricotta pie
Torta Di Ricotta (Italian Ricotta pie, using wafer-thin bottom crust, flavored with sweet and bitter almonds)
Originated from: Emilia Romagna, Italy
Occasion: Weddings
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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Migliaccio
Migliaccio (Crustless ricotta cheese pie thickened with semolina, flavored with orange and lemon zest, vanilla and liquor)
Originated from: Campania, Italy
Occasion: Easter
Contributed by: Recipe, taken from "Libro di Cucina" Italian Wikibooks; text, Italian Wikipedia

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Italian ricotta pie
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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crostata di ricotta
Crostata di Ricotta (Italian ricotta pie with raisins, candied citron and pine nuts )
Originated from: Rome, Lazio
Occasion: Easter
Contributed by: Elio Tomasso

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Rice and ricotta Italian pie
Mary's Italian Rice and Ricotta Easter Pie (flavored with lemon zest and vanilla extract)
Originated from: Italy
Occasion: Easter and other times
Contributed by: Mary Melfi

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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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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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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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pizza doce co la pasta nfrolla
Pizza doce co la pasta nfrolla (Neapolitan Sweet Ricotta Pie using pasta frolla)
Originated from: Naples, Campania, Italy
Occasion: Easter and other times
Contributed by: Taken from "Cucina Teorico-pratica" by Ippolito Cavalcanti (1839).

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