Calcagno is a hand-made sheep milk cheese made from the milk of animals that are sotto cielo (under the sky) and grazing on pasture. This cheese is made in a grana style in Sardinia and is aged for 4-6 months in the cool caves of Casa Madaio in the Campania region of Italy.
Biscuits (US: cookies) made with chickpeas (US: garbanzo beans), apples and almonds or walnuts, fried and dusted with icing sugar.
"Butts." Large circular sheets of pasta folded over into shells and stuffed. In Ascoli this would be with Ricotta, Pecorino, sugar and lemon zest. In Molise this would be savoury and stuffed with ham and cheese.
Circular pasta shells folded over a paste of ricotta, provolone, prosciutto and eggs, then deep-fried in oil usually served alongside deep fried vegetables and offal (US: organ meat) and Scamorza. A speciality of Campobasso in Molise.
A Tuscan name for farinata, a sort of thin crêpe or pancake of chickpea (US: garbanzo bean) flour fried in olive oil and served in crisp slabs like pizza..
A warming oven where bread is placed so that it can prove, often formed from a warming chamber built into the flue of the kitchen fireplace or stove.
