Comments on: Scadalina http://b.rox.com/2009/01/02/scadalina/ Life in the Flood Zone Thu, 18 Mar 2010 20:54:27 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Anonymous http://b.rox.com/2009/01/02/scadalina/comment-page-1/#comment-337592 Anonymous Tue, 24 Mar 2009 17:15:05 +0000 http://b.rox.com/?p=2498#comment-337592 Bought some of these in NYC in the east village Bought some of these in NYC in the east village

]]> By: John-Christopher http://b.rox.com/2009/01/02/scadalina/comment-page-1/#comment-316425 John-Christopher Sat, 28 Feb 2009 04:16:16 +0000 http://b.rox.com/?p=2498#comment-316425 The bone part of this cookie is called 'ossi di morta" or "ossa da morti" you can find many hits for either on google, but none of them mention the chocolate cookie. The best recipe was at http://www.pugliauncovered.com/index.php?option=com_content&task=view&id=113&Itemid=78 The bone part of this cookie is called ‘ossi di morta” or “ossa da morti” you can find many hits for either on google, but none of them mention the chocolate cookie. The best recipe was at
http://www.pugliauncovered.com/index.php?option=com_content&task=view&id=113&Itemid=78

]]> By: candice http://b.rox.com/2009/01/02/scadalina/comment-page-1/#comment-288155 candice Sat, 03 Jan 2009 21:58:45 +0000 http://b.rox.com/?p=2498#comment-288155 A guess says the name is from an older sicilian dialect - a lot of the new orleans sicilians have been here since before the first world war, and italy's language has gotten more standardized in the years since unification. My grandmother and them make many many kinds both for christmas and st. joseph's, but I'm not sure if she makes these. Usually I stick to sesame seed and cherry and avoid the anise and that's it. A guess says the name is from an older sicilian dialect – a lot of the new orleans sicilians have been here since before the first world war, and italy’s language has gotten more standardized in the years since unification.

My grandmother and them make many many kinds both for christmas and st. joseph’s, but I’m not sure if she makes these. Usually I stick to sesame seed and cherry and avoid the anise and that’s it.

]]> By: Marco http://b.rox.com/2009/01/02/scadalina/comment-page-1/#comment-287956 Marco Sat, 03 Jan 2009 13:01:40 +0000 http://b.rox.com/?p=2498#comment-287956 Ed B, I remember these as a child growing up in Westerly, RI. I had forgotten about them. I seem to associate the holidays with them. My mother's side of the family is Calabrese and my father was Sicilian. Thanks for jogging my memory. They are addictive. Ed B, I remember these as a child growing up in Westerly, RI. I had forgotten about them. I seem to associate the holidays with them. My mother’s side of the family is Calabrese and my father was Sicilian. Thanks for jogging my memory. They are addictive.

]]> By: Brooks http://b.rox.com/2009/01/02/scadalina/comment-page-1/#comment-287739 Brooks Sat, 03 Jan 2009 06:12:40 +0000 http://b.rox.com/?p=2498#comment-287739 Bart, check out this Chowhound thread: http://chowhound.chow.com/topics/569092 It's a traditional cookie found all over Italy. I love them too. It's always a hard, crunchy cookie, but the flavorings vary according to which part of Italy you're in. Bart, check out this Chowhound thread:

http://chowhound.chow.com/topics/569092

It’s a traditional cookie found all over Italy. I love them too. It’s always a hard, crunchy cookie, but the flavorings vary according to which part of Italy you’re in.

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