A name in Abruzzo for the big-scale atherine, a type of atherine similar to the sand smelt. A marine fish, usually deep-fried, it is a small, silvery fish similar to the argentine. When tiny it is treated in the same way as whitebait. This fish grows up to 12 cm.
A name in Abruzzo for the big-scale atherine, a type of atherine similar to the sand smelt. A marine fish, usually deep-fried, it is a small, silvery fish similar to the argentine. When tiny it is treated in the same way as whitebait. This fish grows up to 12 cm.
A name in Campania for the freshly hatched fry of whitebait, herring, gobies, atherines, sardines or anchovies. They are usually boiled or fried and served with olive oil and lemon juice, though they are also served in fritters or omelettes.
A name for gnocchetti sardi or malloreddus. Very small ridged balls, dumplings or gnocchi from Sardinia made with corn meal or semolina, with a slit down the middle. They may contain saffron. They are often served with meat or tomato sauce and pecorino, usually with quite spicy sausage, and generally, saffron.
Dumpling-like, finger-length fritter flavoured with either honey or cooked grape must and lemon, and containing almonds and candied fruit, served at Christmas and Carnival time in Abruzzo and Calabria. Similar to struffoli.
Endive (US: chicory) dressed with olive oil with mustard and lemon and then topped with crumbled Gorgonzola.
