An elaborate lasagne from the Marche. It is variously described as containing lasagne layered with prosciutto, mushrooms and perhaps black truffles, with sweetbreads and sheep's brains, chicken giblets with minced (US: ground) meats including beef and pork, but certainly usually containing offal (US: organ meats), all coated with a cream sauce.
"Cooked wine" Wine cooked down until it has reduced and thickened, becoming a honey-like syrup. It is used in cooking, in cake-making and is spread on bread. It is also known variously as vin cotto, vincotto and, rarely vinocotto.
Wine. In Italy wines are designed to drink, and local traditions and the the terrain, consisting of a combination of the climate, the geography, the soil, contribute to the enormous diversity of wines produced across the country. Wines with DOC are not necessarily the best wines of an area. Like the AOC in France, the DOC in Italy simply governs the ingredients and production methods for a certain wine, so that, essentially, a particular wine is standardised. This guarantees a certain quality but may not lead to the very best wines being produced. So it is worth drinking wines that do not have a DOC, allowing the maker the opportunity to experiment outside the DOC congtrols. Some of these may be very good indeed. Some may not.
"Consigned wine." A wine given free. A glass of wine which is selected to match a particular course during a meal and served with it with no extra charge.
"Cooked wine" Wine cooked down until it has reduced and thickened, becoming a honey-like syrup. It is used in cooking, in cake-making and is spread on bread. It is also known variously as vin cotto, vincotto and, rarely vinocotto.
