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vermicelli with anchovies
Vermicelli with olive oil and anchovies
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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vermicelli with olives, capers and anchovies
Vermicelli with olive oil, olives, capers and anchovies
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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macaroni with eggplant
Sicilian Macaroni with Eggplant (with chickens' hearts, livers, and tomato paste)
Originated from: Sicily
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Pasta with Fried Eggplants
Originated from: Southern Italy
Occasion: Any time
Contributed by: Mary Melfi

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Spaghetti e finocchio siciliana di san giuseppa
Spaghetti con Finocchio Siciliana di San Giuseppe (St. Joseph's Day Spaghetti with Fennel, Sicilian style)
Originated from: Sicily, Italy
Occasion: The Feast Day of St. Joseph
Contributed by: Mary Melfi

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St. Joseph's Day Spagetti
Spaghetti con mollica, noci e uva sultanina ( St. Joseph's Day Spaghetti with breadcrumbs, walnuts, raisins and parsley)
Originated from: Riccia, Molise
Occasion: La Devozione di San Giuseppe/ St. Joseph's Day
Contributed by: Courtesy of Accademia Italiana Della Cucina, Delegazione di Campobasso, a cura del Delegato, Anna Maria Lombardi

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Spaghetti con Alici
Spaghetti con Alici (Spaghetti with Anchovies)
Originated from: Termoli, Molise, Italy
Occasion: Fridays
Contributed by: Mary Melfi

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Meat with Ribbon Macaroni (Fettuccini tossed 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 with meat balls
Spaghetti with Meat Balls (with tomatoes)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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spaghetti
Macaroni with Tomatoes (with butter, Parmesan and Cheddar)
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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