A name in Campania for the large white field mushroom, with a cap anything from 5 (2") to 15 cm (6") in diameter.
A province and port of Puglia, the region in the heel of the Italian boot. The region produces DOC red and rosé wines based on Negroamaro grapes.
Brioche. In general the term brioche, pronounced in the French way, describes sweet pastries generally served at breakfast, rather than proper brioche.
A brioche bread served as an antipasto with meats and cheeses, sometimes with ragù inside, or even with ice cream.
A name in Emilia-Romagna for beef foreshank foreshank, a muscle from the shoulder consisting of the infraspinatus muscle. This joint is good for braising, pot-roasting and stewing.
