A dialect name for butcher's broom. A stiff, evergreen shrub that is both attractive and unusual. It looks a little like a small holly but is actually a member of the lily family. The only monocotyledonous lily, the bitter roots are used in France to make an apéritif called petit-houx. The woody branches of this plant used to be bound into bundles and sold to butchers for cleaning the meat from their chopping blocks.
A Milanese dish of beef cubed and cooked with pancetta, fennel seeds and wine and served with polenta.
A cheese product from Piedmont obtained by fermentation of a mix of fresh cheeses, ripened cheeses and ricotta. These products are ground to help the fermentation and put in glass or terracotta containers. Grappa is then added and then ripened for anything from a couple of weeks to a year. The finished product is a white-yellow or grey cream with a very strong and persistent odour. The taste is very savoury and intense. Generally, this product is heated and eaten spread on a slice of bread.
