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X Italian Breads and Pizzas
scanata
Scanata with a Hole in the Center (Bread and/or Pizza Dough, Southern Italian Style, with potatoes, Version I)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Mary Melfi (her mother's recipe)

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scanata
Scanata (Bread and/or Pizza Dough, Southern Italian style, without potatoes, Version II)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time of the year
Contributed by: Mary Melfi (her Zia Rosina's recipe)

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Italian Prayers for Baking Bread (BAKING PRAYERS)
Originated from: Italy
Occasion: Any time, special times
Contributed by: Image courtesy of The Library of Congress #3b50331

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pizza con ciccicoli
Pizza con Ciccioli (Pizza with pork cracklings, without potatoes, Version I)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Pauline Fresco (her mother's recipe)

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Pizza con ciccicoli
Pizza con Ciccioli (Pizza with Pork Cracklings, with potatoes, Version II)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Mary Melfi (her mother's recipe)

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pizza
Pizza with Fresh Tomato Sauce (Southern Italian style)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time of the year
Contributed by: Mary Melfi (her Zia Rosina's recipe)

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pizza di randinie or pizza di grandini
Pizza di Randinie or Grandini (with cornmeal, water and salt, Version I )
Originated from: Casacalenda, Molise, Italy
Occasion: Any time of the year
Contributed by: Mary Melfi (her mother's recipe)

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Pizza di Randinie
Pizza di Randinie or Grandini (with cornmeal, water, white flour, salt, baking powder and olive oil, Version II )
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Mrs. Yolanda DiTullio

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pizza con fagiole
Pizza con le fagioli (Corn Pizza with Beans)
Originated from: Casacalenda, Molise, Italy
Occasion: Every day
Contributed by: Mary Melfi (her mother's recipe)

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pizza con le foglie
Pizza con foglie (Corn pizza with Swiss Chard)
Originated from: Casacalenda, Molise, Italy
Occasion: Every day
Contributed by: Mary Melfi (her mother's recipe)

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