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Pies and Tarts
Jamie's Cheesecake Supreme (with cream cheese, ricotta, flour, cream and lemon juice; topped with cherry pie filling)
Originated from: North America and Italy
Occasion: Any time & special times
Contributed by: Taken from "Beary Delights" (Pierre De Coubertin School, St. Leonard, Quebec,1996)
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Cheesecake (with ricotta, yogurt, lemon juice and vanilla; topped with fresh blueberries)
Originated from: North America and Italy
Occasion: Any time & special times
Contributed by: Mary Melfi (a friend's recipe)
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Cheesecake (with cream cheese, sour cream and lemon juice; topped with whipped cream, blueberries, strawberries and almonds)
Originated from: North America and Italy
Occasion: Any time & special times
Contributed by: Mary Melfi (a friend's recipe)
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Libum (Ancient Roman Cheesecake with ricotta, honey and bay leaves)
Originated from: Ancient Rome
Occasion: Special times
Contributed by: Paul Drowns, recipe and notes; image courtesy of NYPL, Digital Gallery #1580990
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Pie alla Torinese (Boiled dessert made with breadcrumbs, milk, eggs and flavored with orange and lemon rind)
Originated from: Turin, Piedmont
Occasion: Any time
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)
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Torta Alla Marengo (Pellegrino Artusi's single crust pie filled with custard and sponge cake, topped with meringue)
Originated from: Italy
Occasion: any time and 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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Taratuffo (with prune jam, wine grape marmalade and cocoa powder)
Originated from: Casacalenda, Molise, Italy
Occasion: Weddings (in Italy); holidays (in North America)
Contributed by: Mrs. Rosina Melfi
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Pizza Figliata (Spiral-shaped, strudel-like log, using short crust pastry dough; filled with honey, walnuts and hazelnuts)
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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Serpentone Dolce/Torciglione -- Serpent-shaped strudel with almonds, apples and figs
Originated from: Lazio, Abruzzo and Umbria
Occasion: St. Anthony the Abbot & St. Anatolia (July 10th)
Contributed by: Recipe, taken from "Libro di Cucina" Italian Wikibooks; text, Italian Wikipedia
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Presnitz (Pastry log flavored with walnuts, almonds, pine nuts and sultans)
Originated from: Italy (Friuli-Venezia Giulia) and Germany
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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