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Puddings and Creams
egg white frosting
Traditional Egg White and Sugar Frosting (Version III, Sicilian-style)
Originated from: Sicily
Occasion: Special times
Contributed by: Mary Melfi

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lemon frosting
Lemon-flavored Frosting
Originated from: Puglia, Italy
Occasion: Special times
Contributed by: Mrs. Yolanda DiTullio

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lemon glaze
Lemon Glaze
Originated from: Italy
Occasion: Special times
Contributed by: Mrs. Yolanda DiTullio

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lemon icing
Lemon Icing
Originated from: Calabria or Abruzzo
Occasion: Special times
Contributed by: Dorinda (nee Carosella) Cavanaugh

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lemon icing
Lemon Icing
Originated from: Southern Italy
Occasion: Special times
Contributed by: Mrs. Angela Giulione

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Lemon-Flavored Glaze
Originated from: Italy
Occasion: Special times
Contributed by: Mary Melfi (her aunt's recipe)

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Ricotta, Roasted Almonds and Chocolate Pastry Filling
Originated from: Southern Italy
Occasion: Very special celebrations
Contributed by: Mary Melfi

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meringue
Meringue/Meringa (using water, sugar, egg whites and liqueur)
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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amaretti
Almond Paste/Pasta di Mandorle (with egg yolks, powdered sugar, cake flour and butter)
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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Cross References
Originated from: Italy
Occasion: Special events
Contributed by: Image courtesy of The New York Public Library, Digital Gallery #487853

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