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Pies and Tarts
Strudel (Pellegrino Artusi's/Olga Ragusa's Italian apple strudel flavored with raisins, cinnamon and lemon rind)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)
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Strudel (Pellegrino Artusi's Italian apple strudel flavored with currants, cinnamon and lemon zest)
Originated from: Italy and Europe
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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Strudel -- made with puff pastry, apples, cinnamon, raisins and walnuts
Originated from: Trentino Alto Adige, Italy
Occasion: Any time & special times
Contributed by: Taken from "Libro di Cucina" Italian Wikibooks
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Strudel di Mele (Italian Apple Strudel, flavored with cinnamon, raisins and walnuts)
Originated from: Northern Italy
Occasion: Special times
Contributed by: Mary Melfi
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Apple Florentine (cooked apples flavored with eggs, sherry, butter and nutmeg)
Originated from: Florence, Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Around-the-World Cook Book" by Mary Louise Barrol (1913)
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Pellegrino Artusi's Offelle di marzapane (Baked sweet pastries filled with marzipan)
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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Apple Cake (Baked stewed apples flavored with lemons and essence of cloves, topped with breadcrumbs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)
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Apple Sausage (Boiled apple-stuffed pastry flavored with lemon and raisins)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)
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Apple and Almond Tart (using roasted blanched almonds, apples, butter and eggs)
Originated from: Tuscany, Italy
Occasion: Any time & special times
Contributed by: Toni
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"Bum" Sour Black Cherry Pie Molisana (using pastra frolla dough and lemon-flavored crema pasticcera)
Originated from: Molise, Italy
Occasion: Special times
Contributed by: Adapted from "Southern Italian Cooking" by Valentina Harris (1993)
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