A stew from Genoa made with chickpeas (US: garbanzo beans), celery, onions with oil and herbs. It is sometimes flavoured with pork.

Chickpeas (US: garbanzo beans) cooked and mashed with oil and herbs, compressed into a loaf and baked.

A large variety of chestnut, particularly grown in the castanetum of Monte Amiata.

Elvers. Young eels, only available in spring. Many are fished from the Arno.

"Elvers in the style of Pisa." A Tuscan dish which may either have elvers stewed in tomato sauce with garlic or fried in oil with garlic and sage. Both will be served with Parmesan cheese.

"Elvers in the style of Viareggio." Elvers stewed with tomatoes, garlic, herbs and wine.

A syrupy drink

Candied peel