Named for St Claire, the friend of St Francis and founder of the Poor Claires, and sold in Assisi, this is a rich cake of sponge folded with marzipan and decorated with flaked almonds.
Small, 2 cm (1") or so across, oval or round pasta envelopes similar to ravioli, folded into a half moon shape and with a frilled edge. In Emilia-Romagna they usually have a rich meat stuffing, often made from a stew, well reduced and sieved. In Lombardy they are made with chicken, breadcrumbs, eggs, spices and grated cheese and served in chicken broth. In Piacenza the same pasta is called anvein.
Pasta pouches filled with pumpkin paste flavoured with amaretto and nutmeg, served with butter and grated grana cheese. This is a dish from Modena.
Large pasta squares filled with ricotta and erbetta, a chard like green, served with melted butter and Parmesan cheese.
Tiny stuffed shapes made from circles of pasta, folded to resemble small ears, although they are traditionally said to be a copy of the navel of Venus, and filled with a stuffing, usually with meat. A speciality of Bologna.
Tortellini with a stuffing of ricotta and Parmesan cheese bound with egg and breadcrumbs, cooked and served with grated Parmesan cheese.
Made from egg pasta, these stuffed shapes, a bit like tricorn hats, are also known as capelletti and are stuffed with minced (US: ground) meats, pork sausage, brains, minced chicken or cheese. At Christmas, they are traditionally served in chicken broth made from a capon.
