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La Pastiera (Neapolitan ricotta Easter pie using cooked barely, eggs, sugar, pistachios and orange zest)
Originated from: Naples, Campania, Italy
Occasion: Easter and other times
Contributed by: Taken from "Cucina Teorico-pratica" by Ippolito Cavalcanti (1839).
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La Pastiera di Grana (Napoletana ricotta pie using cracked wheat, pine nuts, raisins, lemon and orange zest)
Originated from: Naples, Campania, Italy
Occasion: Easter and other times
Contributed by: Rita Ferrara
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Venetian Ricotta Pie (Lattice-topped pie flavored with hazelnuts, citron and almond extract)
Originated from: Venice, Veneto, Italy
Occasion: Easter and other times
Contributed by: Adapted from "Italian Cookbook for Quantity Service" by Harry Caleva (1956)
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Sicilian Ricotta Pie (Crustless ricotta pie flavored with orange zest, candied orange peel and raisins)
Originated from: Sicily, Italy
Occasion: Easter
Contributed by: Adapted from "Italian Cookbook for Quantity Service" by Harry Caleva (1956)
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Torta di Ricotta (Single Crust Italian Easter ricotta pie using ricotta, eggs, sugar and orange and lemon zest)
Originated from: Italy
Occasion: Easter
Contributed by: Adapted from "Italian Cookbook" by The Culinary Arts Institute (1971)
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Torta di Riso degli Addobbi (Easter Rice Pie, single crust, made without cheese, with milk and roasted almonds)
Originated from: Bologna, Emilia Romagna
Occasion: Easter
Contributed by: Adapted from "Sunset Italian Cook Book" (1981)
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Pizza pasquale alla ricotta (double crust Italian Easter sweet ricotta pie, using yeast dough, flavored with anise seeds)
Originated from: Italy
Occasion: Easter
Contributed by: Taken from "Il Piccolo Talismano Della Felicita" by Ada Boni (1929)
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Pastiera di Pasqua (Ada Boni's Italian sweet ricotta Easter pie, with candied citron, cinnamon, lemon and orange zest)
Originated from: Italy
Occasion: Easter
Contributed by: Taken from "The Talisman Italian Cook Book" by Ada Boni, translated by Matilde Pei (1950)
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Sfogliata Di Ricotta (Ada Boni's Double crust Italian sweet ricotta pie flavored with raisins and candied orange peel)
Originated from: Italy
Occasion: Easter and other times
Contributed by: Taken from "The Talisman Italian Cook Book" by Ada Boni, translated by Matilde Pei (1950)
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Pizza Alla Napoletana (Pellegrino Artusi's Neapolitan double crust ricotta pie, with sweet and bitter almonds)
Originated from: Naples, Campania, Italy
Occasion: Easter and other 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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