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Naples Biscuits (using flour, powdered sugar, eggs and rosewater)
Originated from: Naples, Campania, Italy
Occasion: Any time
Contributed by: Taken from "A Poetical Cook-Book" by Maria J. Moss (1864)
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Biscottini Ordinari (Neapolitan cookies made with eggs, sugar and starch)
Originated from: Naples, Campania, Italy
Occasion: Any time & special times
Contributed by: Taken from "Cucina Teorico-Pratica" by Ippolito Cavalcanti (1839).
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Biscuit/Biscotto (using eggs, sugar, flour and potato meal; flavored with lemon peel)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Mrs. Maria Gentile (1919)
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Gnocchi di Latte (Milk Dumplings, using milk, sugar, powdered starch, eggs and vanilla flavoring)
Originated from: Italy
Occasion: any time
Contributed by: Taken from "Recipes of All Nations" by Countess Morphy (1936)
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Sweet Dumplings/Gnocchi Dolci (boiled pasta, flavored with orange rind, cinnamon and breadcrumbs)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)
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Milk Gnocchi/ Gnocchi di latte (custard using sugar, egg yolks, milk, starch and vanilla; re-baked)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Mrs. Maria Gentile (1919)
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Osti/Ostie -- pizzelle made with vegetable oil; flavored with anise liqueur (includes Wikipedia Notes)
Originated from: Casacalenda, Molise, Italy
Occasion: Special times
Contributed by: Mary Melfi (her mother's recipe)
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Cancelle (Pizzelli, with sugar and margarine or Crisco, flavored with vanilla)
Originated from: Guardialfiera, Molise, Italy
Occasion: Special events
Contributed by: Rita Palazzo (her mother's recipe)
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Ferratelle (Pizzelle, with vegetable oil, flavored with vanilla and lemon zest)
Originated from: Ascali Piceno, Marche, Italy
Occasion: Special times
Contributed by: Micheline Di Girolami
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L'Osti (Pizzelle, with eggs, sugar and vegetable oil)
Originated from: Casacalenda, Molise, Italy
Occasion: Special events
Contributed by: Pauline Fresco (Zia Rosina's recipe)
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