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X Italian Breads and Pizzas
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 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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Barbotta or Puticiana (Corn flour based flat bread or pizza, flavored with onions, milk, pecorino cheese and olive oil)
Originated from: Emilia Romagna, Liguria and Tuscany
Occasion: Any time
Contributed by: Taken from "Libro di Cucina" Italian Wikibooks
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Torta di granoturco (Rustic Italian corn bread, using corn flour, wheat flour and water)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Libro di Cucina" Italian Wikibooks
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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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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 (Bread buns)
Originated from: Guardialfiera, Molise, Italy
Occasion: Everyday, feast days
Contributed by: Mrs. Adelaide Palazzo
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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/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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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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