A commonly available salami-like sausage made from the shoulder and neck meat of pork, boned, dried, pressed and matured inside a pig's bladder and then preserved in olive oil. It is cheaper, and fattier, than prosciutto and similar to pancetta.
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. Sometimes it iis smoked, when it is called bondiola affumicata) 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.
Pork and veal sausages made from lean and fat meats including the head and rind and with red wine in the Veneto. Aged for at least four months.
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.
"Bonnet." A milk pudding covered with chocolate custard from Piedmont flavoured with crushed amaretti and rum, cooked in a bonnet-shaped mould, and coated with a thick caramel sauce.
A Florentine dessert resembling profiteroles consisting of tiny cream puffs surround with whipped cream with more cream puffs on top, all coated with melted chocolate.
