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Pies and Tarts
Fiadone con Formaggio (Baked Pastry Pockets Filled with Sharp Cheeses)
Originated from: Casacalenda, Molise, Italy
Occasion: Easter
Contributed by: Mary Melfi
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Calcioni Molisani (Ricotta Calcioni, sharp cheese fritters, without sugar, with parsley)
Originated from: Campobasso, Molise, Italy
Occasion: Special times
Contributed by: Mary Melfi
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Frittelle alla Molisana (Frittelle con Vino Cotto)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Mary Melfi (Zia Rosina's recipe)
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Stuffed Prune Cookies (Italian jelly roll with prunes, maraschino cherries, pineapple and walnuts)
Originated from: Naples, Campania/Southern Italy
Occasion: Special times
Contributed by: Ronald Ciarlo (his cousin's recipe, Dolroes DeMeo); image courtesy of NYPL #1107552
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Italian Ricotta Cheese Pie (single crust pie, using sugar and eggs; flavored with lemon and orange zest)
Originated from: Italy
Occasion: Easter and other times
Contributed by: Adapted from "Italian Cook Book" (Better Homes and Garden, 1983)
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Perugia Ham and Cheese Pie/Pizzetta alla Perugina (Savory pie, made without yeast, with Swiss and bel Paese cheese)
Originated from: Perugia, Umbria
Occasion: Easter and other times
Contributed by: Adapted from "Italian Cookbook" by Culinary Arts Institute (1977)
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Pizza Rustica (Double crust savory pie, crust made without yeast, with spinach, ricotta and Parmese cheese)
Originated from: Easter
Occasion: Italy
Contributed by: Adapted from "Italian Cook Book" (Better Homes and Garden, 1983)
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Pizza di Pasqua Salata (Savory Easter bread, using yeast, with prosciutto, Parmesan and provolone)
Originated from: Central Italy
Occasion: Easter breakfast
Contributed by: Adapted from "Italian Cooking in the Grand Tradition" by Jo Bettoja and Anna Maria Cornetto (1982)
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Ada Boni's Rustic Pizza (double crust savory cheese pie, using yeast, filled with ricotta, Parmesan and prosciutto)
Originated from: Italy
Occasion: Easter
Contributed by: Adapted from "The Talisman Italian Cook Book" by Ada Boni (1950)
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