A Sicilian dish of meat balls made with very finely chopped veal or beef mixed with egg and breadcrumbs, garlic, grated pecorino cheese and cooked in a tomato sauce.
A Sicilian dish of croquettes, or meatballs, often of veal, made with a coating of rice with butter and grated Parmesan or Caciocavallo cheese and saffron, cooled, wrapped around a filling of some kind, rolled in egg and breadcrumbs and then fried. Known in Rome as supplì.
An estate in the heart of the Chianti region where first class olive oil is produced from Frantoio, Leccino and Pendolino olives. It has a sweetly fruity aroma of mown grass and grated apples. The flavour is equally fruit with a touch of toasted nuts, with plenty of pepper.
A first class olive oil with sharper aroma of mown grass and sweet-sour salad leaves than Badia a Coltibuono. The flavour is distinctively bitter with a real peppery kick, but a sweet grassy aftertaste.
A sauce made from sautéed aubergine (US: eggplant), onions, garlic and capers mixed with tomatoes, herbs and green olives and served with pasta.
An Umbrian soup made with beans, tomatoes and basil. It is also a soup from Rimini in Emilia-Romagna of beef with fava beans, artichokes and peas.
A beef stew from Emilia-Romagna made with artichokes, broad beans (which give the stew its name) and peas. The whole thing is cooked slowly and flavoured with tomato,
