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Puddings and Creams
Biscuit Glace/Biscotti Invertriati (frozen dessert, using egg yolks and whipped cream)
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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riso con latte
Riso con il Latte (Molisani Rice Pudding)
Originated from: Casacalenda, Molise, Italy
Occasion: Christmas Eve, St. Joseph, Good Friday, Patrocinio
Contributed by: Mary Melfi (Zia Rosina's recipe)

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Riso con il latte (Molisani Rice Pudding)
Originated from: Riccia, Molise
Occasion: La Devozione di San Giuseppe/ St. Joseph's Day
Contributed by: Courtesy of Accademia Italiana Della Cucina, Delegazione di Campobasso, a cura del Delegato, Anna Maria Lombardi

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Ricotta allao zafferano (Ricotta with saffron and sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Libro di Cucina" Italian Wikibooks

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Italian Rice Pudding (using milk, sugar, raisins, candied fruit, eggs, rum and vanilla)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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hazelnut pudding
Budindo di nocciuole/Pudding of Hazelnuts (using lady fingers or macaroons, butter and beaten egg whites)
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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panna cotta
Panna cotta (Italian pudding made with fresh cream and gelatin, flavored with vanilla and lemon peel)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Recipe, taken from "Libro di Cucina" Italian Wikibooks; text and photo, Italian Wikipedia

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Italian bread pudding
Bread Pudding/Budino di pane (using butter, eggs and flavored with lemon peel)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Pezzo in gelo/ Ice biscuit (using water, sugar, egg yolks and vanilla)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Mrs. Maria Gentile (1919)

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Crema Di Bagnomaria/Rich steamed custard (using egg yolks, milk, sugar and lemon)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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