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. Alcohol 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.

"Hole. Cellar".A small eating place in Tuscany, frequently with no written menu.

"Hole." This describes some hollow types of pasta, such as macaroni.

A sauce of duck boned and braised in red wine and stock, mixed with bucatini, capers and anchovies.

Bucatini with a sauce of guanciale or pancetta, garlic, red peppers and grated pecorino. This dish originated before tomatoes had arrived from the New World but more commonly has tomatoes included, in which case it is the better known bucatini all'amatriciana.

"Bucatini in the style of Amatrice." Bucatini with a sauce of guanciale (salt pork from the pig’s jowl), red peppers and grated pecorino, from the small town of Amatrice in Lazio. This dish originated before tomatoes had arrived from the New World, but tomatoes are now often included.