A small, red indeterminate beefsteak tomato variety averaging around 115 g (4 oz) in weight.

Noodles (a corruption of knödl in Trentino-Alto Adige in northern Italy), similar to small dumplings. Among the tastiest are those with calf’s liver served in thick broth. They may be made with breadcrumbs flavoured with speck (smoked ham) and sausage.

A large round pizza from Calabria made with cheese, ham, sausage or anchovies and green vegetables.

Crisp fritters made at Christmas in Calabria made with sweet wine, shaped with sticks and glazed with honey.

Short, ribbed pasta

A dish from Calabria and Campania of small pasta tubes served with cheese and sauce, similar to cannelloni.

Pastries from Sicily made at Easter, braided and enclosing a whole, often coloured, egg.