Ricotta beaten with eggs, flour, lemon peel and butter and then sautéed until golden brown and puffy. It can be dressed with honey.
"Big bombs." Tuscan doughnuts made from a rich yeast dough and sprinkled with sugar. They usually have no hole in the centre. "Alla crema" have custard in them. I have also seen a description of them as a ring-shaped roll.
A kind of capocollo, a cured, rolled shoulder of pork from the Polesine area in the south of the Veneto, made with a ox or pig casings stuffed with coarsely ground pork and beef cooked in red wine. It is smoked for about a month and then air-dried for a further two. It is large and round and is usually gently boiled and served with mashed potatoes.
