Italy Revisited by Mary Melfi

Puddings and Creams

Pesche al cioccolato (Peaces baked in shortcrust pastry dough, flavored with dark chocolate and Alkermes liquor)

Originated from: Tuscany, Italy

Occasion: Lent, Easter

Contributed by: Taken from "Libro di Cucina" Italian Wikibooks; notes, Italian Wikipedia

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Pesche Amelia (Peaches stuffed and baked with peach pulp and amaretti cookies)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Libro di Cucina" Italian Wikibooks

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Stuffed Baked Peaches (using macaroons, egg yolk, cognac, Marsala and butter)

Originated from: Italy

Occasion: Any time & special times

Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Apricots in Syrup/Albicocche in Composta (using water and powdered sugar)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Pears in Syrup/Pere in Composta (using water, powdered sugar and lemon)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Stewed Pears alla Dama (flavored with essence of cloves, red wine, cochineal and lemon rind)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Recipes of Italian Cookery" by Maria Girnoci (London: Gaskill & Webb, 1892, 1900)

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Pere Cotte Rosse/Baked Pears in Red Wine (using sugar and lemon rind)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Pears in Wine (using water, sugar, wines and flavored with cloves)

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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Baked Pears in Red Wine/Pere Cotte Rosse (using pears, sugar, grated lemon rind and red wine)

Originated from: Italy

Occasion: Any time & special times

Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Potato Pudding (with butter, eggs, flour and cinnamon or lemon peel)

Originated from: Italy

Occasion: Special times

Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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