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Puddings and Creams
sliced oranges and apples
Sliced Oranges and Apples with Marsala Wine
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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custard alla Romana
Custard alla Romana (with milk and eggs, flavored with citron-peel, orange flower water and comfits)
Originated from: Rome, Lazio, Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)

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Macedonia (frozen mixed fruit dessert)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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fruit
Tutti Fruiti (using variety of peeled fruits, powered sugar and lemon))
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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Strawberry Ice/ Gelato di Fragola (with lemon and orange)
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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Raspberry, Mascarpone and Marsala Budini
Originated from: Northern Italy
Occasion: Special times
Contributed by: Andy Lejtenyi

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strawberries
Crema Montata alla Fragole/ Strawberry Cream ( with Maraschino)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Italian strawberry custard
Strawberry Custard (with strawberries, milk and gum arabic)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)

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Strawberries in Wine (using sugar and white wine)
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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strawberries
Strawberry Ice/Granita di Fragole (with strawberry juice, sugar and lemon juice)
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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