Italy Revisited by Mary Melfi

Puddings and Creams

Wine Custard/Zabaglione No. 1 (using eggs, powdered sugar and sherry wine)

Originated from: Italy

Occasion: Special times

Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Wine Custard/Zabaglione No. 2 (using egg yolks, Marsala wine and sugar)

Originated from: Italy

Occasion:

Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Zabaione/Marsala Custard (using egg yolks, sugar and Marsala or sweet sherry)

Originated from: Italy

Occasion: Special times

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

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Fruit Salad with Wine Dressing (using sugar, Sherry wine, Madeira and fruit)

Originated from: Italy

Occasion: Any time & special times

Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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Pudding alla Contessa (sponge cakes layered with stewed fruit, flavored with orange flower water, garnished with amaretti))

Originated from: Italy

Occasion: Any time & special times

Contributed by: Taken from "Recipes of Italian Cookery" by Maria Gironci (1900)

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Pudding alla Placentina (made with milk, sugar, semolina, egg yolks, currants, candied orange peel and cinnamon)

Originated from: Italy

Occasion: Any time & special times

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

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Marsala Wine Sauce (using butter, sugar and Marsala)

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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Stewed Apples alla Dama (stewed apples flavored with essence of cloves)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)

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Crema Pasticcera ( Traditional Italian Lemon-Flavored Pastry Cream)

Originated from: Casacalenda, Molise, Italy

Occasion: Weddings and other very special events

Contributed by: Rosina Melfi

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Crema Pasticcera (Traditonal Italian Lemon-Flavored Pastry Cream)

Originated from: Guardialfiera, Molise, Italy

Occasion: Special events

Contributed by: Olga and Rita Palazzo (their mother's recipe)

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