1) The Italian rum wedding cake.
2) Partichini pastry
3) Napolitan pastry
All help would be appreciated.
All this talk of Italian cookies and pastries around the holidays is making me miss my grandma :(
As far as the names go, I can remember my grandma arguing with her sister about the names of things. When I asked what the argument was, she explained to me that when a baker/cook changes something in the recipe they usually rename it to show that change (example: "chocolate chip cookies" changed to "chocolaty chunk cookies") ... so your name problems are probably just revisions of an recipe or a regional version of a recipe.
As far as recipes, I had planned to raid "grandmas recipe box" when I visit family over the holidays and I plan on getting most of the recipes listed here for me!
Parigini - rum soaked sponge cake, layers of pastry and cream (cut into squares) are a pastry at Mike's Pastry n the North End of Boston where I grew up. They still sell them. Also had them in a few now out of business Italian pastry shops in east Boston, (Quality Bakery comes to mind) I am sure there are now others. I have had another version of this made into a cake - same ingredients. I think it is called Diplomatico.
Italian rum Cake can be bought at most good Italian bakeries. Call ahead and ask. I just bought my mother one for her birthday when I drove to Boston. Also there are many good online recipes of this if you search.
I am a Chef and do not bake (with good results). I am also a lover of Italian cakes, cookies & pastries. My years of cooking and studying in Italy enabled me to make a great tiramisu -no cooking required. That is the extent of my "non savory cooking". Canoli is something I grew up eating and learing to love. The local Italian baker, Peter, spoke no English. He was right "off the boat" and made the best Italian pastry and cake I have ever eaten in my 50+years. His canoli still has never been duplicated in my mind. He also made fanstic baba au rum pastry and a rum cake that I remember my parents raving over. Once I turned 18- I was allowed to eat a full piece of his rum cake. Wow- what a memory. All homemade fresh ingredients, no "cool whip or boxed pudding", Peter was one of a kind. When I turned thirty, I went back to my old neighborhood to find Peter and get some pastry. He was gone, the neighborhood had changed. All I have are my memories and the desire to someday find out what happened to him and his bake shop.
Lasvegas chef, where is your home town?