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Lamb Omelet #33
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Lamb Omelet/Agnello in Frittata # 33
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Peas with Ham/Piselli col Prosciutto
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (1919)

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Porcelletto da Latte in Galantina #102 (Sucking Pig)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Porcelletto alla Corradino #101 (Sucking Pig)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Pork Cooked in Milk alla Bogonese (with garlic, coriander or fennel)
Originated from: Bologna, Revenna, Emilia-Romagna
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Loin of Pork as cooked in Tuscany (Rolled, with rosemary and garlic)
Originated from: Tuscany, Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Loin of Pork as cooked in Perugia (Rolled, with fennel leaves)
Originated from: Perugia, Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Pork Chops alla Napolitana (with red or yellow peppers, mushrooms and tomato paste)
Originated from: Naples, Campania, Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Pork Chops with Prunes (fried, with white wine, white vinegar and ham)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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