A Sardinian name for Buttiro cheese, made by moulding Caciocavallo cheese around a nugget of butter. It is a mild cow's milk cheese.
A dish from Lombardy of lots of parts of a pig, including trotters, perhaps goose, lugànega sausage, ham and ribs, stewed with Savoy cabbage. It is traditionally eaten during winter, served with polenta and is often eaten on the feast of Saint Anthony (San Antonio) on 17th January each year.
A dish from Brescia in Lombardy of sleeves of pasta filled with a variety of stuffings, such as sausage, spinach, raisins and cheese or with bread, cheese and herbs.
Layers of ice cream of two or three different flavours or sweetened ricotta, with candied fruit. It is put into a mould, frozen and turned out for serving.
