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X Italian Vegetable and Side Dishes
"Alla Macedoine" Salad (with beets, onion, string beans, asparagus, peas, carrots and celery, tossed with mayonnaise)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Antonia Isola (1912)
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Antipasto Platter -- Suggestions & Notes
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Antipasti/Suggestions & Notes (Prosciutto e Mellone/Ham and Melon or Bresaola e Mellone/Dried Beef and Melon)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)
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Antipasti/ Notes and Suggestions/ Antipasti made with rice
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly (around 1960)
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Antipasto/ Anchovy Toast
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly (around 1960)
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Antipasti
Originated from: Southern Italy
Occasion: Special events
Contributed by: Mary Melfi
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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
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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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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XXX Italian Cookbooks in the Public Domain
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