"Scotch broth." A broth of mutton or beef with pearl barley.

Broth with rice and sautéed spinach, onions, garlic and celery.

Vegetable broth or stock.

Among many fish soups of the name, Ancona’s version is the most famous in Italy, maybe because it includes at least 13 types of fish, one of which should be mullet. The broth is made with smaller fish and fish heads, and the larger fish are then cooked in the broth. It also contains onions, tomatoes, herbs, garlic, olive oil and vinegar and is served over a piece of bread rubbed with garlic. The southern version has nine different types of fish and has saffron in addition to the other ingredients. The broth is usually served separately from the fish.

Among many fish soups of the name, Ancona’s version is the most famous in Italy, maybe because it includes at least 13 types of fish, one of which should be mullet. The broth is made with smaller fish and fish heads, and the larger fish are then cooked in the broth. It also contains onions, tomatoes, herbs, garlic, olive oil and vinegar and is served over a piece of bread rubbed with garlic. The southern version has nine different types of fish and has saffron in addition to the other ingredients. The broth is usually served separately from the fish.

Polenta-like broth or porridge made with wheat or maize flour and milk which may also be cooled and cut into cubes. Also described as a beef broth with fried cubes.

A highly regarded and ancient vineyard owned by Baron Ricasoli in the Chianti district of Tuscany. It produces robust and long-lived wines.

A dialect name for the black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.