A dish from Friuli-Venezia Giulia of beef (or sometimes horse meat) braised with spices in wine and vinegar and served with either gnocchi or polenta.
A hearty soup from Basilicata made with broad beans (US: fava beans) stewed in olive oil with potatoes, salt pork and onions. If artichokes are in season these too will be included.
A cross between pâté and salami originating in Norcia and Marche. It is a sort of dry, smoked pork sausage, made with very finely chopped pancetta mixed with garlic and vino cotto, and is so soft it can be spread.
A cross between pâté and salami originating in Marche. It is a sort of pork sausage which is soft it can be spread.
A cross between pâté and salami originating in Norcia and Marche. It is a sort of dry, smoked pork sausage, made with very finely chopped pancetta mixed with garlic and vino cotto, and is so soft it can be spread.
A dish from Florence of eggs removed from chickens before they are hatched, mixed with lemon, chicken livers, wattles and cockscombs and stewed.
Mantis shrimp. Squill. A flat tailed crustacean with a delicate flavour found from the eastern coast of North America to the Adriatic and Mediterranean. It is related to a crab rather than a prawn and bears some resemblance to a praying mantis, a kind of flat lobster which makes a chirp like a cricket and has lilac marks on its white flesh.
Flat lobster. A variety of lobster with a flat tail, shaped somewhat like a slipper, which is the edible part. It makes a noise like a cricket. The Mediterranean slipper lobster is generally used for flavouring soups as it does not carry much meat.
