A triple-layered Genoese cake coated with apricot jam (US: jelly) and butter cream flavoured with rum, topped with a ring-shaped biscuit (US: cookie) coated with almond fondant. It is also a variety of lettuce.

"Silk stocking." A dish from Piedmont of boiled pig’s trotters dipped in egg and breadcrumbs and fried (from the French ‘bas de soie’, silk stockings).

A cheese from Piedmont

To beat, as in eggs or cream.

Special barrels used for aging balsamic vinegar during its lengthy production.

Flat lobster. A variety of lobster with a flat tail, shaped somewhat like a slipper, which is the edible part. It makes a noise like a cricket. The Mediterranean slipper lobster is generally used for flavouring soups as it does not carry much meat.

"Meat beater." A heavy metal mallet for tenderising meat.

The first preparation, the foundation of a soup or stew. It may be based on finely chopped onions, carrots, celery and other vegetables and a little pancetta, braised in fat. It is then used as the base of a soup or stew. Similar to Spanish sofrito. It may even be spread on crostini as an antipasto.