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X Italian Fish and Sea Food Dishes
Sgombro in Salsa di Pomodori/ Mackerel in Tomato Sauce (flavored with parsley and oregano)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)
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Cacciucco/Leghorn Fish Stew (with salt-water fish, clams, onions, red wine, tomatoes, dried red peppers and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)
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Zuppa di Pesce/Fish Stew (with assorted sliced fish, tomato paste, white wine and onions)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)
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Pesce Ripieno/ Stuffed Fish (using bread crumbs, bacon, onions, celery, parsley 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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Agoni Marinati al Forno/Baked Trout (using vinegar, bread crumbs, carrot, celery and marjoram)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)
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Fish Broth/ Brodo di Pesce (using water, fresh codfish, onion and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Antonia Isola (1912)
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Cannelloni Clams/ Connelloni e Vongoli (rolled pasta filled with clams, onions, mushrooms and Ricotta cheese)
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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Oyster Italienne/Ostriche all'Italiana (baked with macaroni, Mozzarella, celery, milk and mustard)
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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Fried Scampi/Scampi Fritti (flavored with garlic, oregano, pepper and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cookbook, 160 Masterpieces of Italian Cookery" (The Culinary Arts Institute of Chicago, 1954)
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Shrimp with Rice/Risotto con Gamberetti
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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X Italian Breads and Pizzas
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XXX Italian Cookbooks in the Public Domain
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