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Old 04-13-2006, 04:54 PM   #51
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Thanks Mish for taking the time to post a wonderful looking recipe
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Old 04-13-2006, 05:11 PM   #52
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Right, thanks mish. I see so many good looking recipes around here that sometimes I forget my manners. Great looking recipe Mish
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- "History is a set of lies agreed upon" - Napoleon Bonaparte
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Old 04-13-2006, 05:13 PM   #53
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Ooops, I didn't forget my mangers, I just forgot I already made mention of your recipe...
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- "History is a set of lies agreed upon" - Napoleon Bonaparte
- "History is the lie commonly agreed upon," - Voltaire
- Quis cusodiet ipsos custodes? - Who will guarde the guards? (Latin expression)
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Old 04-13-2006, 07:21 PM   #54
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You are very welcome, Beth & Bri Not to worry Bri, I've repeated myself on more than one occasion.
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Old 04-14-2006, 12:28 AM   #55
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Quote:
Originally Posted by mish
You are very welcome, Beth & Bri Not to worry Bri, I've repeated myself on more than one occasion.
Glad to know that mish...
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- "History is a set of lies agreed upon" - Napoleon Bonaparte
- "History is the lie commonly agreed upon," - Voltaire
- Quis cusodiet ipsos custodes? - Who will guarde the guards? (Latin expression)
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Old 04-14-2006, 06:15 AM   #56
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Quote:
Originally Posted by bethzaring
Hey. Licia, I was thinking about an outrageous pastry I made a few years ago, called infasciadedde. I apparently did not handle the pastry correctly because I was not able to put the dessert together like the directions instructed, but I was in heaven with my results. Do you know anything about infasciadedde?
Hi Beth!! Sorry for my late reply.. I wasn't around yesterday... unfortunately I never heard of "infasciadedde", I tried a little search. Guessing from the name I imagined it maybe something originated from Sardinia but curiously it didn't find any info from Italian sites. There were some recipes from English sites, like this one . Is this similar to what you have made? They were said to be originated from Sicily, maybe Vicki knows something about it? Also the lack of find from my search may be due to the spelling variation, or maybe the original name in Sicily is totally different. (for example, what is commonly known in English speaking world as "Biscotti" is actually called "Cantuccini", a Toscan specialty... Biscotti in Italian means any kind of biscuits/cookies)
Can you describe the infasciadedde you made a little more in detail? Then I can expand my search!!

And Bri, Marsala is indeed a type of wine from Sicily, as Vicki said. It has a distinctive flavour of its own, a little like sherry (a little like, not exactly the same though). Here is a bit of info on Marsala..
http://www.regalis.com/sicilian/wine.htm
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Old 04-14-2006, 07:22 AM   #57
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Good Morning friends!!!
Beth- my family makes a casadedde(sp) which is like a fried turnover with a filling of ricotta, sugar and citron or chocolate bits- (depending on which aunt makes them!!)My father's family is infamous for making up their own words in sicilian too!!! I am still looking for a recipe for saviatta cookies which are also called shavolette(sp) and all I keep finding is savadori which is NOT the same thing at all. ANYHOW!!!! IF you would likethe recipe I have for casadedde I would be more than happy to dig it out for you! Love and energy, Vicki
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Old 04-14-2006, 07:28 AM   #58
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Hi Licia,

The infasciadedde recipe that you found is the exact one I found and used, it is supposed to be Sicilian. A friend had raised 3 pigs for several families, and I was the only one who wanted the lard, so I ended up with 26 pounds of the stuff and was desperate to find recipes to use some of it. It was about Christmas time and I made these for special cookies.

Well, yesterday I made the Chocolate Ricotta Pie recipe that was posted earlier on this thread. I was torn as to which recipe to try first. In a few minutes I will cut into it and have a slice for breakfast!!!

Better go.......
Beth
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Old 04-14-2006, 10:11 AM   #59
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I hope you enjoyed your chocolate ricotta pie Beth.Christmas is when my aunts always make casadedde and s'finge and fig cookies as well as s&o's cookies- they don't have a name for them so my siblings anad cousins names them s&o cookies because that is the shape they form the cookies in!!
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Old 04-14-2006, 10:11 AM   #60
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Quote:
Originally Posted by bethzaring
Hi Licia,

The infasciadedde recipe that you found is the exact one I found and used, it is supposed to be Sicilian. A friend had raised 3 pigs for several families, and I was the only one who wanted the lard, so I ended up with 26 pounds of the stuff and was desperate to find recipes to use some of it. It was about Christmas time and I made these for special cookies.

Well, yesterday I made the Chocolate Ricotta Pie recipe that was posted earlier on this thread. I was torn as to which recipe to try first. In a few minutes I will cut into it and have a slice for breakfast!!!

Better go.......
Beth
Wow yey, do I get any prize for the correct guess? Maybe a batch of infasciadedde? Indeed, lard gives a distinctive wonderful flavour to many desserts, like the pastiera I mentioned earlier... it gets such a bad reputation as a high cholesterol bomb, but at the end of the day, some of the chemical additives we consciously or unconsciously consume can be much worse for our health, and hey, we only live once so we are entitled to enjoy some truly delicious treats now and then as long as it is consumed in moderation...

How was the Chocolate ricotta pie?

btw...casadedde, infasciadedde, they are so Sardinian sounding!! Also looking at the recipe for infasciadedde I remember tasting lovely sweets made in very similar way in Sardinia, with lots of honey and almonds. I guess the climates are quite alike in Sardinia and Sicily, also their culture and local dialects have influence of moors from north aftrica, thus there must be lots of similarities. Very curisous...I must look into their histories some more...
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