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X Italian Vegetable and Side Dishes
Antipasti
Originated from: Southern Italy
Occasion: Special events
Contributed by: Mary Melfi

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frittelle di mela
Frittelle di Mela (Fried Apples)
Originated from: Piemonte, Italy
Occasion: After the apple harvest
Contributed by: Mary Melfi

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fried bread with raisins
Fried Bread with Raisins
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Golden Bread (with eggs and water)
Originated from: Lazio, Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Italian Easter Salad
Insalata di Pasqua/ Italian Easter Salad (using peas, prosciutto, lettuce, egg yolks, olives and lemon juice)
Originated from: Italy
Occasion: Easter
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Cross References
Originated from: Italy
Occasion:
Contributed by: Image courtesy of The New York Public Library, Digital Gallery #487853

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minestrone
Minestrone
Originated from: Italy
Occasion: Any time
Contributed by: Mary Melfi

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stuffed eggplant
Melanzane Ripiene (Stuffed Eggplants)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Mary Melfi

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Agnello Cacio e Uova (Lamb Stuffed with Cheese and Eggs)
Originated from: Casacalenda, Molise
Occasion: Easter, special times
Contributed by: Mary Melfi (her mother's recipe)

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Baccala e cavolfiori fritti (Salt Cod and Fried Cauliflower)
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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