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X Italian Egg and Cheese Dishes
One Minute Omelette/Fittata di uno Minuto (using dry bread, Gruyere cheese and eggs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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Frittata Di Patate/Potato Omelette (using butter, eggs, potatoes and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly (around 1960)

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Uova alla Cacciatora/Eggs, Hunter's Style (using chicken livers, onions, tomato sauce and white wine)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Venetian Eggs/Uova alla Veneziana (with onion, tomatoes and paprika)
Originated from: Venice, Veneto, Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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Piemonte Eggs/Uova alla Piemontese (using tomatoes, onion, parsley and Parmesan cheese)
Originated from: Piemont, Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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Eggs a La Milanese/Uova alla Milanese (using spinach, Parmesan cheese and Bechamel sauce)
Originated from: Milan, Lombardy, Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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Fritttata col Rise/Rice omelette (using milk, Parmesan and cinnamon)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly (around 1960)

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Frittata/Vegetable Omelet (using mushrooms, zucchini, artichoke hearts and tomato sauce)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Eggs Giuseppe (beaten eggs flavored with parsley)
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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Firttata col Tonno/Omelet with Tuna
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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