A speciality of Bologna, this is a dish of little packets of pasta filled with chicken livers, sweetbreads, truffles and breadcrumbs.
"Big mouthful." Puff pastry shells with a variety of fillings such as bocconotti alla bolognese which has chicken livers, sweetbreads and truffles. In Puglia they are made in half moon shapes. In Abruzzo they are sweet, chocolate and almond sponge cakes, and they can also be sweet pastries filled with cream and jam (US: jelly) and flavoured with Marsala.
"Big mouthful." In Abruzzo they are sweet, chocolate and almond sponge cakes. They are more commonly puff pastry shells with savoury fillings and they can also be sweet pastries filled with cream and jam (US: jelly) and flavoured with Marsala.
"Big mouthful." In Lazio these are sweet fritters or tarts filled with chocolate, ricotta cheese, candied fruits or jam (US: jelly). It also describes puff pastry shells with a variety of fillings, chocolate and almond sponge cakes or sweet pastries filled with cream and jam (US: jelly), flavoured with Marsala.
"Big mouthful." Sweet pastry filled with cream and jam (US: jelly) and flavoured with Marsala. They are more commonly puff pastry shells with savoury fillings and in Abruzzo they are sweet, chocolate and almond sponge cakes.
Stargazer, a fish common in the Mediterranean. Useful in soups and stews and can be fried. The sharp, spiny dorsal fins must be removed before cooking. The eyes are set right on top of the head, gazing skyward, hence the English name for this fish.
The name for top shells in the Veneto, particularly in Murano. They are a type of shellfish usually served baked in their shells with oil and bay leaves.
