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Livornese cake
Livornese Cake/Stiacciata alla Livornese (with yeast; flavored with Vino santo, Marsala wine, orange flour water and anise)
Originated from: Tuscany, Italy
Occasion: Easter
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Ingredients

For recipe see "Holiday Breads"



Directions




Notes

This recipe (#352) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi.

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