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Maccaroni Pie (Italian maccaroni pie flavored with candied orange peel, walnuts and currants, topped with breadcrumbs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)
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Charlotte di Mele, Pere o Pesche/Apple, pear or peach charlotte (made with bread, flavored with white wine)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly (1960?)
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Torta Ricciolina/Curly Tart (noodles layered with sweet and bitter almonds)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)
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Curly Pie I (Pellegrino Artusi's/Olga Ragusa's noodle pie with sweet and bitter almonds and candied fruit)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)
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Curly Pie II (Pellegrino Artusi's/Olga Ragusa's noodle pie with sweet and bitter almonds and candied orange)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)
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Torta Ricciolina I /Italian tart layered and decorated with home-made noodles, sweet and bitter almonds and candied fruit
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)
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Torta Ricciolina II/ Italian tart layered with sweet and bitter almonds and candied orange, decorated with pastry strips
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)
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Potato Pie/Torta di Patate (using mashed potatoes, eggs, sweet and bitter almonds; flavored with lemon rind)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)
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Torta di Noci/ Chocolate and walnut nut pudding pie, using breadcrumbs as crust
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Recipes of All Nations" by Countess Morphy (WM. H. Wise & Co.,1936)
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Torta di Canegrate (Lombardian tart made witth breadcrumbs, flavored with cocoa and amaretti cookies)
Originated from: Lombardy, Italy
Occasion: Any time & special times
Contributed by: Taken from "Libro di Cucina" Italian Wikibooks
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