Crow garlic. A form of garlic which is more a weed than a culinary gift. It's aftertaste is relatively bitter, and it imparts a garlic flavour to the meat of animals which graze wehre it is prevalent. It is invasive in some areas.

Sand leek. According to garlic grower Ron Engeland, sand leeks are edible but seldom cultivated, and have a shorter flower stalk and fewer and more inconsistently shaped cloves than Rocambole garlic with which they are often confused. Sand leeks also have a dark violet bulb wrapper.

Spanish or rocambole garlic. A hardneck variety having a bulb with a coiling flower stalk and used for seasoning.

Aglio Rosso di Sulmona is an aromatic variety of garlic from the valley of Sulmona in Valle Peligna in Abruzzo. Each clove is wrapped in red papery skin. It has a larger head than traditional white garlics and is richer in oils and, hence, flavour. It produces a floral scape (locally called zolla) about a month before harvesting, and which may be consumed raw, cured or pickled. This excellent garlic variety also has a long shelf-life.

A dish from Sicily of lamb braised in Marsala with onions and tomatoes. The sauce may be served with pasta.

Spring, milk-fed lamb, killed between 30-60 days months old and weighing between 6.5-9 kg (14 to 20 lb). Very tender with pale, almost chicken-like meat. In Rome this is most often called abbacchio. Traditionally eaten at Easter.