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X Italian Pasta Dishes
Macaroni Pudding (made with sweet breads, truffles, ham, mushrooms, chicken liver and kidneys)
Originated from: Romagna, Italy
Occasion: Carnival
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Vermicelli and Anchovies (using olive oil, butter, onion and tomatoes; flavored with basil)
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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Spaghetti Fisherman/Linguine alla Marinara (using tomatoes, thyme and 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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Spaghettini Zingarella/Spaghetti with White Clam Sauce (using olive oil, garlic, oregano, parsley and basil)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Macaroni with Sardines in Sicilian Style (Re-baked spaghetti, using olive oil, fresh sardines, anchovies and wild fennel)
Originated from: Sicily, Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Spaghetti with Anchoves/Spaghetti con Acciughe (using butter)
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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Spaghetti with Mussels/Spaghetti con Mitilo (using celery, white wine and black olives)
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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Spaghetti with Tuna Fish (using olive oil, canned tomatoes, flavored with parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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Vermicelli (Fine Spaghettini) with Olive Oil and Anchovies (using olive oil and anchovies)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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Macaroni with Oysters (using olive oil and breadcrumbs)
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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