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Tagliatelle with Pork Skin Rolls
Tagliatelle con Braciole di Maiale (Tagliatelle with Pork Skin Rolls)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Mary Melfi (her mother's recipe)

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tagliatelli with beans and pork skin
Tagliatelle with Beans and Pork Skin
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Mary Melfi (her mother's recipe)

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Fresh home-made egg tagliatelle dough (with flour, eggs and milk)
Originated from: Tuscany, Italy
Occasion: Any time & special times
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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tagliatelle with cheese
Tagliatelle al Formaggio (baked, layered with Parmesan, Gruyere, and breadcrumbs)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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Maccaroni "al Latte" (baked, layered with butter, Gruyere and Parmesan)
Originated from: Tuscany, Italy
Occasion: Any time & special times
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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Maccaroni
Maccaroni "al Forno" No. 1 (baked, layered with Parmesan, breadcrumbs and butter)
Originated from: Tuscany, Italy
Occasion: Any time & special times
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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tagliatelle alla crema
Tagliatelle alla Crema (baked, with sauce -- eggs, butter, milk, Parmesan, and nutmeg)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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souffle of tagliatelle
Souffle of Tagliatelle (baked, with sauce -- milk, butter, Parmesan and nutmeg)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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tagliatelle with anchovy and tunny fish
Tagliatelle with Anchovy and Tunny Fish (seasoned with garlic, parsley and stock)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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macaroni
Macaroni "au Gratin" (baked, layered with cheese and breadcrumbs)
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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