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Pies and Tarts
Torta di Ricotta/Cheese Pie (Single crust pie, with eggs and ricotta cheese; flavored with vanilla and almond extract)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Southern Italian Cookery" by Colette Black (Crowell-Collier Press, 1963)
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Torta Di Ricotta/Cheese Pie (Italian ricotta pie; flavored with vanilla and almond extract, topped with toasted almonds)
Originated from: Southern Italy
Occasion: Any time & special times
Contributed by: Taken from "Southern Italian Cookery" by Colette Black (Crowell-Collier Press, 1963)
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Sfogliata di Marzapane (Pellegrino Artusi's marzipan puff pastry tart flavored with candied orange, sweet and bitter almonds)
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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Mantovan Style Pie (Pellegrino Artusi's/Olga Ragusa's Italian almond and pine seed single crust pie)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)
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Genoese Pastry (Single crust pie, using almonds and egg whites; topped with apricot jam)
Originated from: Genoa, Liguria, Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Pellegrino Artusi's Torta Coi Pinoli (Pie using pasta frolla pastry dough, filled with pine nuts, semolina, butter and sugar)
Originated from: Italy and France
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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Pellegrino Artusi's Crostate (Lattice-topped pies filled with pastry cream and/or fruit fillings)
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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Pellegrino Artusi's Pizza Gravida (double crust pie filled with custard, flavored with pine nuts and raisins)
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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Marzipan Pastries/Pasticcini di Marzapane (Stuffed Italian pastries, with sweet and bitter almonds, and candied orange)
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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Pinenut Torte/Torta di Pignoli ( One crust pie, using pine nuts and white corn meal)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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