A hearty soup made with chickpeas (US: garbanzo beans), Swiss chard over bread with grated pecorino cheese.
Small stuffed pastries from the regions of Ascoli and Ancona in the Marche. Bread dough is rolled out into a thin sheet which is divided into separate ravioli. These may be stuffed with pecorino cheese mixed with egg yolks, sugar and grated lemon rind, or the dough may be sweetened and filled with ricotta cheese mixed with egg yolks, sugar, grated chocolate, almonds and cinnamon. Unlike caciunitti, these are baked.
Small stuffed pastries, smaller than caciuni, from the regions of Ascoli and Ancona in the Marche. Bread dough is rolled out into a thin sheet which is divided into separate ravioli. These are stuffed with a purée of chick peas and are then fried.
Persimmon. Date plum. Kaki. A soft, sweet winter fruit similar to a large tomato, originating in China and unknown in Europe until shown in Paris in 1873. It has green skin which ripens to a glossy orange red. It is eaten as a dessert in fruit salads or used in jam (US: jelly).
A pasta dish from the Veneto made with vermicelli coated in a sauce of Gorgonzola, butter and brandy.
A dialect name for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
Coffee. In Italy this usually means an espresso. It is made by forcing boiling water through the grounds under high pressure.
