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X Italian Pasta Dishes
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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Maccheroni di San Giuseppe (St. Joseph's Day Bucatini in Tomato Sauce with Salt Cod and Breadcrumbs)
Originated from: Guardialfiera, Molise, Italy
Occasion: La Festa di San Giuseppe
Contributed by: Rita Palazzo (her mother's recipe)

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maccherone con meglica
Maccheroni con la Mollica
Originated from: Santa Croce di Magliamo, Molise, Italy
Occasion: Christmas Eve (Decemeber 24th)
Contributed by: Sue Alfieri

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Maccheroni di San Giuseppe con la mollica
Maccheroni di San Giuseppe con la Mollica (St. Joseph's Day Spaghetti with breadcrumbs, honey and raisins)
Originated from: Casacalenda, Molise, Italy
Occasion: Festa di San Giuseppa
Contributed by: Mary Melfi (her mother's recipe)

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spaghetti with mussels
Spaghetti with Mussels
Originated from: Termoli, Molise, Italy
Occasion: Christmas Eve
Contributed by: Mary Melfi

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spagetti with eel
Spaghetti with Eel
Originated from: Casacalenda, Molise, Italy
Occasion: Christmas Eve (Decemeber 24th)
Contributed by: Mary Melfi (her mother's recipe)

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