"Potted." A strong cheese from Piedmont. Local cheeses are mixed with grappa and wine or vinegar in a pot. The resulting mixture is spread onto bread.
A dish from Friuli-Venezia Giulia of turnips marinated in vinaccia or fresh wine pressings and grape skins for up to a month, then cut into strips and fried with onions, garlic, caraway seeds and parsley and often served with muset, a pork sausage. Alternatively it is served as a soup.
A Venetian name for wild hop shoots. They have a short season in Spring and are often used in soups and, famously, in risotto.
"Burning drunkards." Peeled and baked chestnuts sprinkled with sugar, soaked in hot rum and ignited.
A name in Lazio for the St George's mushroom. A small white or cream mushroom that appears in parts of Europe around St George's Day on 23rd April.
