Tummàla is a Sicilian Christmas dish of rice and poultry, eggs, cheese and meat, all cooked in the same pot.
A name in Sardinia for the king trumpet mushroom. It may be eaten either fresh or dried, roasted or baked but the flavour is not highly regarded and the flesh is chewy.
"Pasta with chickpeas." A thick, soupy dish of short pasta such as penne and chickpeas (US: garbanzo beans) with lots of garlic, sometimes with tomatoes.
A dish from Puglia of lamb or goats innards flavoured with pecorino, lard, lemon and parsley, diavolicchio, cheese and herbs, rolled into sausages, threaded onto a skewer and fried or grilled over coals. This is a dish which comes under many similar names in neighbouring regions of Italy.
A name in Tuscany for the large white field mushroom, with a cap anything from 5 (2") to 15 cm (6") in diameter.
A dish from Piedmont of rice mixed with spinach and cheese, cooked into a cake or torte, cooled and then sliced for serving.
