A sweet confection from the Veneto shaped like fan and made with caramelised nuts, figs, prunes and apricots.
Caramelised. Candied. Glazed.
A very thin, crisp, unleavened bread from Sardinia, made with semolina. It has good keeping qualities as it was the bread traditionally taken by shepherds into the hills where they had to subsist for months. It is eaten as is, crumbled into soups or ground into meal.
