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crespelle in brodo (crepes in broth) ~ a traditional Abruzzese recipe

crespelle in brodo project on Craftsy.com

Abruzzo recipe my grandmother used to make us. I dream of this soup.

Crespelle senza latte in brodo

Pizelles - Pizelle are cookies from the Abruzzo region of Italy, and are commonly eaten during Christmas, Easter, and during weddings. For recipe visit: allrecipes.com/...

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Italian Easter breads - childhood memories!

Italian Easter Bread

The Recipe Project: Mangia Bene! : Sceppelle mbusse (Scrippelle Soup)- Crepes in Broth Authentic Italian Recipe

Italian Easter Bread 2 by Seeded at the Table, via Flickr

Sweet Fiadoni Easter Pastry - Life in Abruzzo. Events and Traditions. Ingredients ________________________________________ For pastry dough 2 eggs 2 tablespoons vegetable oil 2 tablespoons sugar Four as needed (about 1 1/2 cups) For filling 1 egg 1 container of ricotta, strained 4 teaspoons sugar * Fiadone (singular) or fiadoni (plural) were originally known as "h'iatun'" or "hiadone" in the Molise countryside. However tourist brochures from this region now refer to them as "fiadone."