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Puddings and Creams
Macceroni Con Latte/ Maccheroni pudding (using milk, sugar and flavored with cinnamon)
Originated from: Southern Italy
Occasion: Any time
Contributed by: Taken from "Southern Italian Cookery" by Colette Black (Crowell-Collier Press, 1963)

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italian caramel sauce
Caramel Sauce/Salsa di Caramella (made with sugar, cream, brown sugar, butter and flavored with vanilla)
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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rice pudding
Almond Pudding/Budino di Mandorle
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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milk almond ice
Milk of Almond Ice (with sweet and bitter almonds, and orange water)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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italian rice pudding
Milk of Almond Rice Pudding/Pasticcio di Riso e Mandorle (using blanched almonds, cream, lemon rind and powdered sugar)
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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italian rice pudding
Pudding of Roasted Almonds/Budino di Mandorle Arrostite (using ladyfingers, eggs, sugar and milk)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Bosten, 1937)

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Italian Cream/Crema Italiana (using milk, gelatine, eggs and almond extract)
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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Black Pudding/Budino alla Mandorla Bruciata (using blanched almonds, brown sugar and egg whites)
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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Italian almond pudding
Budino di Mandorle/ Italian Almond Pudding using egg whites, flavored with lemon and powdered sugar
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)

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Budino nero
Budino Nero/Italian Black Pudding using brown sugar, egg whites and blanched almonds
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)

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