A dialect word of uncertain place of origin for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.
A small oak barrel containing 230 litres (60 gallons), often of French origin, increasingly used for aging in Italy.
A Sardinian method of cooking meat whereby a pit is dug and filled with branches of myrtle and stones. A fire is lit and, when the stones have heated up, meat is placed on them and more stones are laid on top.
A dish from Valle d'Aosta consisting of salt beef cooked with wine, garlic and onions in a rich stew and served with polenta. The resulting stew is as 'black as charcoal'.
A dish from Valle d'Aosta consisting of salt beef cooked with wine, garlic and onions in a rich stew and served with polenta. The resulting stew is as 'black as charcoal'.
