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Puddings and Creams
oranges
Orange Ice/Gelato di Aranci (using oranges, lemon and sugar)
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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Tangerine Ice/Granita di Mandarini (using tangerines, gelatine, sugar and orange juice)
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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Orange Ice/Granita di Aranci (using sliced oranges, sugar and water)
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 Sherbet/Sorbetto (using grapefruit juice, orange juice, lemon juice, water and sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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budino di limone
Bodino di limone/Lemon Pudding (with sweet and bitter almonds, flavored lemon)
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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cream of lemon sauce
Cream of Lemon Sauce (with milk, sugar, water and starch)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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zuccata
Zuccata (Stewed pumpkin sweetened with sugar, flavored with cinnamon)
Originated from: Sicily, Italy
Occasion: Any time
Contributed by: Taken from "Libro di Cucina" Italian Wikibooks

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Budino di Nocciuole o Avellane/Hazenut Pudding (using blanched hazelnuts, eggs, ladyfingers, sugar and vanilla)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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Pistachio Custard/Spuma di Pistacchio (using gelatine, corn syrup, sugar, cream and almond extract)
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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Pistachio Ice Cream (using milk, sugar and egg yolks)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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