"Fireside sausage." Small smoked beef and pork sausages which are a speciality of the Badia Valley in Trentino-Alto Adige. They are made with lean pork and beef mixed with pured lard. They are dried in a room called a "camino" for two weeks and then smoked, traditionally by hanging in the chimney beside the wood fire.
Scallop. This may be either pilgrim or great scallop or queen scallop or smooth scallop.
A sort of ring or basket-shaped pastry from the Valle d'Aosta, marked a bit like a waffle, usually with a filling of whipped cream.
