A name in Treviso for a long, curled, mildy spiced sausage. It may be grilled and served as an antipasto or used in pasta sauces or braised in white wine.
Fermented milk treated with Lactobacillus bulgaricus. It can be used as a savoury or sweet product which differs depending on the milk, the fermentation and the culture. This is a versatile and widely available product which bears the name "yoghurt" or "yogurt" in Denmark, Finland, Italy, the Netherlands, Norway, Spain, Sweden and the United Kingdom.
A warm creamy sauce, known to the French as sabayon, made with beaten egg yolks, sugar and Marsala, other sweet wine or Barolo. It can be either sweet or savoury and served as a sauce in addition to the better known dessert.
A warm creamy sauce, known to the French as sabayon, made with beaten egg yolks, sugar and Marsala, other sweet wine or Barolo. It can be either sweet or savoury and served as a sauce in addition to the better known dessert.
A name in Basilicata for a peperoncino, a small red hot chilli from the south of Italy and used much in its cuisine. It is grown in huge quantities in Basilicata, the Marche and Calabria.
"Yellows." Light biscuits (US: cookies) or biscotti from Venice made with cornflour (US: corn starch), strutto, pine nuts and raisins and flavoured with lemon.
