Either sweet or savoury fried wafers like very thin waffles from Tuscany but are most usually aniseed-flavoured.
Agnolotti or potato gnocchi from Friuli stuffed with anything from spinach to smoked ricotta or chocolate, sultanas and candied peel, flavoured with cinnamon. Sometimes they include fresh local cheeses and are usually served in broth as a starter or with melted butter.
A large, ring-shaped fruit cake or a crumbly sponge cake with candied fruits and nuts, often flavoured with aniseed and dunked in wine. Traditionally they are baked in the shape of an 'S' or a spiral.
"Breath." A ring-shaped fruit cake or a crumbly sponge cake from Emilia-Romagna with a flavour of lemon and a filling of jam (US: jelly) and often dunked in wine. Without the jam (US: jelly) it is called bensone. It may be a sort of Easter ring-shaped 'doughnut' in which eggs are hidden amongst the dough.
A hard, long-lasting bread from Valtellina in Lombardy, suitable for men leaving home to work in the mountains for several months.
A large, ring-shaped fruit cake or a crumbly sponge cake with candied fruits and nuts from Emilia-Romagna, often flavoured with aniseed, sometimes with lemon, and dunked in wine. They may also be fried cakes like doughnuts. They may have a filling of jam (US: jelly). Without jam they may be called bensone.
