Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
Puddings and Creams
Marsala Wine Sauce/Salsa di Vino Marsala (using flour, water, Marsala wine, butter and sugar)
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)

View Recipe

zabioni
Zabioni (using egg yolks, whiskey and Marsala)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

View Recipe

zabaglione
Zabaione (with egg yolks and Marsala)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

View Recipe

zabaglione
Zabaione (with Marsala, eggs and cinnamon)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Practical Italian Recipes" by Julia Lovejoy Cuniberti (Washington, D.C., 1918)

View Recipe

Iced zabajone (using egg yolks, castor sugar, Marsala, lemon peel, Maraschino and rum)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by Mrs. W. G. Waters (1920)

View Recipe

zabaglione
Sabayon/Zabaione (with egg yolks, Marsala and cinnamon)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

View Recipe

Zabaglione
Zabaglione (Marsala-Flavored Custard)
Originated from: Northern Italy
Occasion: Special events
Contributed by: Mary Melfi

View Recipe

Salsa di Zabaglione/Marsala Custard Sauce (made with egg yolks and sugar; flavored with Marsala and cognac)
Originated from: Southern Italy
Occasion: Any time & special times
Contributed by: Taken from "The Southern Italian Cookbook" by Colette Black (Crowell-Collier Press, 1963)

View Recipe

zabaione
Zabaione (using egg yolks, powdered sugar, Marsala, Rum and cinnamon)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

View Recipe

Zabagllone (using egg yolks, sugar and Marsala)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Simple Italian Cookery" by Edna Beilenson (Peter Pauper Press, 1959)

View Recipe

Page: 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / 13 / 14 / 15 / 16 / 17 / 18 / 19 / 20 / Next >>