Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
X X List of Italian Feast Day Dishes
Fiadoni con Formaggio
Fiadone con Formaggio
Originated from: Casacalenda, Molise, Italy
Occasion: Easter
Contributed by: Mary Melfi (Zia Rosina's recipe)

View Recipe

sciadunes
Sciadunes (Half-moon shaped Easter pastries, filled with Pecorino Romano cheese, Provolone, Ricotta, pepperoni and ham)
Originated from: Molise, Italy
Occasion: Easter
Contributed by: Taken from Rizzi DeFabo's cookbook, "Cooking with Rizzi" (Crabtree Press, 2010)

View Recipe

Fiadone con Formaggio
Fiadone con Formaggio (Baked Pastry Pockets Filled with Sharp Cheeses)
Originated from: Guardialfiera, Molise, Italy
Occasion: Easter
Contributed by: Rita Palazzo (her mother's recipe)

View Recipe

Fiadone Abruzzesse
Fiadone Abruzzese ("Torta Rustica," Easter cheese pie, without sugar, with pepper)
Originated from: Abruzzo, Italy
Occasion: Easter
Contributed by: Mary Melfi

View Recipe

Fiadone Abruzzesse
Fiadone Abruzzese (Baked Easter sharp cheese pastries, without sugar, with pepper)
Originated from: Abruzzo, Italy
Occasion: Easter
Contributed by: Mary Melfi

View Recipe

Casatiello
Casatiello/Neapolitan rustic Easter pie, with yeast, salami and cheese
Originated from: Naples, Campania, Italy
Occasion: Easter
Contributed by: Recipe, taken from "Libro di Cucina" Italian Wikibooks; text, Italian Wikipedia

View Recipe

tortano
Tortano (Neapolitan Easter tart, with yeast dough, filled with salami, panchetta and cheese; decorated with hard boiled)
Originated from: Campania, Italy
Occasion: Easter
Contributed by: Recipe, taken from "Libro di Cucina" Italian Wikibooks; text, Italian Wikipedia

View Recipe

Pizza di Pasqua di Umbria
Pizza di Pasqua (Savory Italian Easter bread flavored with Pecorino and Parmesan cheese)
Originated from: Umbria, Italy
Occasion: Easter
Contributed by: Adapted from an Italian cookbook published in the 1960s

View Recipe

Cauzuncielli doce
Cauzuncielli doce (Neapolitan fried sweet calzoncelli filled with ricotta, sugar and egg yolks)
Originated from: Naples, Campania, Italy
Occasion: Easter and other times
Contributed by: Taken from "Cucina Teorico-pratica" by Ippolito Cavalcanti (1839).

View Recipe

Cauzuncielli imbottunati
Cauzuncielli imbottunati (Neapolitan fried savory calzoncelli stuffed with eggs, cheese and prosciutto)
Originated from: Naples, Campania, Italy
Occasion: Easter and other times
Contributed by: Taken from "Cucina Teorico-pratica" by Ippolito Cavalcanti (1839).

View Recipe

Page: 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / 13 / 14 / 15 / 16 / 17 / 18 / 19 / 20 / 21 / 22 / 23 / 24 / 25 / 26 / 27 / 28 / 29 / 30 / 31 / 32 / 33 / 34 / 35 / Next >>