"Cylinders." Small loaves of bread made by rolling sheets of dough into cylinders and then baking it.

Breast of veal, generally stuffed, cooked and served cold.

A dish from Basilicata of a sort of pasta called minnuich, a fine, short tube of pasta, cooked with cauliflower and tomatoes.

A lavish dish from Liguria of breast of veal rolled and stuffed with veal pâté, nuts, eggs, onions, herbs, spices and sometimes calf's brains and Parmesan cheese, wrapped in a cloth, boiled and cooled. It is then thinly sliced.

Stuffed breast of veal. It may be stuffed with cheese and vegetables bound with beaten egg or with artichokes, peas, eggs and brains. It is generally cooked and then served in slices, either hot or cold.

A Venetian name for wild hop shoots. They have a short season and are often used in soups and, famously, in risotto.

A conical metal strainer with a single handle. It can be of either perforated metal or of fine wire.

A soup made with chicken stock flavoured with Marsala, cinnamon and nutmeg.