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Puddings and Creams
Bodino of Semolina (Italian pudding using castor sugar, milk, semolina, eggs, sultanas and rum)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by Mrs. W. G. Waters (1920)

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Crema tartara (Italian pudding using cream, egg yolks and castor sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by Mrs. W. G. Waters (1920)

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Bodino di Gabinetoo (pudding using ratafia biscuits, eggs, angelica and glace cherries)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Jancomagna
Jancomagna (pudding made with egg yolks, milk, starch and flavored with lemon or orange rind)
Originated from: Naples, Campania, Italy
Occasion: Any time & special times
Contributed by: Taken from "Cucina Teorico-pratica" by Ippolito Cavalcanti (1839).

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Budino al cacao (Italian chocolate pudding using semi skimmed milk, flour and cocoa)
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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whipped cream
Pana Montata (Whipped cream flavored with orange water and cinnamon)
Originated from: Lattemele [Lattemiele], Ascoli Piceno, Marche
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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lemons
Lemon Ice/Gelato di Limone (using sugar, lemon and water)
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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Lemon Ice/Granita di Limone (using lemon juice, water 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)

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Italian Lemon Pudding (using sugar, sweet and bitter almonds, eggs and rum)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Lemon Cream/Creama di Limone (using eggs, lemons, powdered sugar and white wine)
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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