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X Italian Breads and Pizzas
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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Italian corn bread
Corn Meal, Onion, and Garlic Bread/Pane di Granturco con Cipolle ed Agli (flavored with Parmesan cheese, raisins and walnuts)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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panello Molisan
Panelle di Pane or Panello Molisan (Bread and/or Pizza Dough, without potaotes, Southern Italian style, Version III)
Originated from: Guardialfiera, Molise, Italy
Occasion: Everyday
Contributed by: Mrs. Adelaide Palazzo

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panetelle
Panetelle (Bread buns)
Originated from: Guardialfiera, Molise, Italy
Occasion: Everyday, feast days
Contributed by: Mrs. Adelaide Palazzo

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Italian panini
Oil Rolls/ Panini All'olio (Italian panini, using yeast, water, sugar, olive oil and flour)
Originated from: Lazio, Italy
Occasion: Any time
Contributed by: Taken from "Meals with a Foreign Flair" (Meredith Press, 1963)

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Italian bread
Italian Bread/Pane Italiano (using yeast, water, salt and flour)
Originated from: Rome, Lazio, Italy
Occasion: Any time
Contributed by: Taken from "Meals with a Foreign Flair" (Meredith Press, 1963)

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Italian bread
Basic Bread Recipe/Ricetta Fondamentale (using yeast, olive oil, flour and water)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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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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Parmesan cheese sticks
Parmesan Cheese Sticks (using yeast dough; flavored with Parmesan cheese and cayenne, brushed with egg white)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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