A very small fish, often baked into a flat cake with cheese and spices, found in the lakes of Lombardy. Could you send details (and a picture) to queries@whatamieating.com if you know more?
The youngest artichokes, barely formed. They appear, not on the branches of the plant, but at its apex and are small and very tender, requiring practically no stripping of leaves. The flavour is intense and concentrated and they are expensive. Generally sautéed in olive oil with garlic and parsley.
Thin-lipped grey mullet (US: striped mullet). It has a pointed snout giving it the appearance of thin lips, hence its name. It has a golden sheen.
A dish from Lombardy of lots of parts of a pig, including trotters, perhaps goose, luganega sausage, ham and ribs, stewed with Savoy cabbage. It is traditionally eaten during winter, served with polenta and is often eaten on the feast of Saint Anthony (San Antonio) on 17th January each year.
The roe of grey mullet (US: striped mullet) or tuna, preferably the former, dried, salted and then weighted until the liquid is expelled. It is usually sliced very thinly and served on toast or egg, or crumbled into a salad. It is also good with fresh fennel or shaved into pasta.
