A cheese product from Piedmont obtained by fermentation of a mix of fresh cheeses, ripened cheeses and ricotta. These products are ground to help the fermentation and put in glass or terracotta containers. Grappa is then added and then ripened for anything from a couple of weeks to a year. The finished product is a white-yellow or grey cream with a very strong and persistent odour. The taste is very savoury and intense. Generally, this product is heated and eaten spread on a slice of bread.
A name for a cockle. Cockles should be soaked in running water for a couple of hours to remove any sand.
Rough cockle. A variety of cockle or clam. The resident is bright red in colour while alive, leading to its more common name, cuore rosso, or red heart.
