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Pies and Tarts
open jam tarts
Open Jam Tarts (Single crust pie, filled with jam, topped with lattice strips)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Pasticcio di frutta/Fruit Flan (Single crust pie filled with fruit, flavored with white wine and rum)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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la crostata
La Crostata (jam-filled Italian pie)
Originated from: Rome, Lazio, Italy
Occasion: Special times
Contributed by: Mary Melfi

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pineapple tart
Pineapple Torta (made with graham cracker crumbs, ricotta and diced pineapple; topped with whipped cream)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Simple Italian Cookery" by Edna Beilenson (Peter Pauper Press, 1959)

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fruit
Pasticcio di Frutta/ Fruit Flan (with white wine, rum and candied citron)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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apple charlotte
Apple, pear or peach charlotte (with rum, wine, brown sugar and bread)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Apple Charlotte
Ciarlotta di Mele/Apple Charlotte (Stewed apples with powdered sugar, dry bread, cinnamon and lemon zest)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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Milanese Apple Timbale
Milanese Apple Timbale (Single crust apple pie, using apples cooked in syrup; decorated with candied cherries)
Originated from: Milan, Lombardy, Italy
Occasion: Any time
Contributed by: Taken from "With a Saucepan Over the Sea" by Adelaide Keen (1902)

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Torta Svizzera Swiss apple tart
Torta Svizzera (Pellegrino Artusi's single crust Swiss apple tart, flavored with sugar, butter and cinnamon
Originated from: Italy and Switzerland
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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Mary's Apple Pie
Mary's Italian Apple Pie (Double crust apple pie, flavored with cinnamon, almond extract and lemon juice)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Mary Melfi

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