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X Italian Pasta Dishes
Vermicelli with fish (baked and layered with tomato sauce, olives, and breadcrumbs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Timbale of Ribbon Macaroni (Fettuccine, baked raw, layered with fresh tomatoes)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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spaghetti
Maccheroni al Sugo di Carne/Macaroni with meat & tomato sauce
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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spaghetti
Maccheroni al Sugo (Macaroni with tomato sauce and ham)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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spaghetti
Maccheroni al Burro (Macaroni with butter and Parmesan, without meat)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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spaghetti
Macaroni "alla San Giovannello" (with fresh tomatoes, ham and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Spaghetti with Tunny-Fish (with fresh tomatoes and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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spaghetti
Timbale of Macaroni (Re-baked pasta with tomato paste, mushrooms and breadcrumbs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Spaghetti con Cace e Ova
Spaghetti con Cacio e Uova (Spaghetti with Cheese Rolls)
Originated from: Casacalenda, Molise, Italy
Occasion: Special times
Contributed by: Mary Melfi (her mother's recipe)

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Spaghetti with Meat Balls
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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