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Puddings and Creams
Burnt Almond Sauce/Salsa di Mandorle Tostate (using cream, brown sugar 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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bodino di latte alla mandore
Bodino di latte alla Mandore/Milk Almond pudding (with bread, eggs and candied citron)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Pudding of Roasted Almonds (with sweet almonds and ladyfingers)
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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italian pudding
Gelato di Mandorla/Almond Cream Mold (using eggs, cream and blanched almonds)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Ricotta Pudding (Using eggs, sweet and bitter almonds; flavored with lemon rind)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Italian Cream Pudding/Pasticcio alla Crema (using egg yolks, sugar, macaroons, cream and lemon rind)
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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Chilled Cheese Dessert/Crema di Mascherpone (using egg yolks, heavy cream, cognac, decorated with berries)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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White Wine Sauce (using potato flour, sugar, eggs and lemon)
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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crema di Bagnomaria
Crema di Bagnomaria/ Rich steamed custard (with milk, Castor sugar, lemon and vanilla)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Semolino Pudding (using milk, raisins, butter, eggs, rum and lemon rind)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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