A special sweet produced to mark the feast day of San Giuseppe (Saint Joseph) in Naples. It is kind of fritter or ring doughnut stuffed with ricotta mixed with cream and sometimes brandy and fried.
Petit gris. A small, common variety of snail. These are the best and most tender of snails. They should be kept and fed on a controlled diet for a few days to improve their own flavour. This might include anything from barley to vermicelli.
I have seen this dish described as roasted meat from Sardinia, a sauce from Corsica made with red peppers and served with fish and a fish soup either from Corsica or Sardinia. The most likely description is that of veal offal (US: organ meat) casseroled in the oven until a crust forms on the top.
Quite wide short tube pasta from Naples. Can be smooth or ridged but is like long macaroni tube which have to be broken into shorter lengths for cooking.
A name for penne, short tubes of pasta cut at an angle and measuring .8 cm (just over ¼") in diameter.
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Zitoni
or "Bridegrooms" are cut pasta 4 times longer than ziti which are
tubular shaped pasta, smooth or ridged, smaller in diameter than manicotti, but
larger in diameter than bucatini. Zitoni and ziti are paired well with
stew-like sauces and meat dishes, baked dishes and rustic one-pot meals, such
as baked Sicilian zitoni or ziti, both a comfort food and a dish served at
celebratory feasts.
A name in Abruzzo for garlic scapes specifically from aglio Rosso di Sulmona. Scapes are the long flower stalk which rises from the root of garlic. Traditionally these are removed immediately after flowering or yields from the final garlic can be drastically reduced. They have now been found to have a mild garlic flavour of their own.
