Wood avens. Herb bennet. A herb, the leaves of which are used as a salad green. The root tastes of cloves, with which it can be substituted.
A fine, dry red Tuscan DOC wine from north of Florence made from Sangiovese grapes with some Cabernet Sauvignon. It was originally sold as Chianti.
Risotto rice, classed as superfino. It is a variety which is commonly used in making risotti particularly risotto nero. Chefs tend to prefer carnaroli to arborio rice for making a risotto. Carnaroli is a cross between Vialone and Lencino.
A pit is dug and filled with branches of herbs 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.
"Glazed meat." Veal pot roast, preferably the cut known as "lacerto" or, in the north as "girello", the muscle of the inner thigh, cut from the upper part of the shank, the semitendinosus muscle. This is braised slowly with carrots and peas in wine with water or stock and rosemary and then the meat is cooled slowly and refrigerated to aid slicing.
