Elvers. Young eels, only available in spring. Many are fished from the Arno. It is also a type of coarse spaghetti from Umbria.

Elvers stewed in white wine with garlic, capers and anchovies.

A dish from Umbria of thick strips of pasta coated with a sauce of wild mushrooms and garlic in olive oil.

Elvers. Young eels, only available in spring. Many are fished from the Arno. It is also a type of coarse spaghetti from Umbria.

A mainly red DOC wine from Calabria, although white is also available. The reds are rosés are made from Gaglioppo grapes while the whites are made mainly from Greco Bianco.

An Umbrian name for a type of coarse spaghetti made with semolina. It is also a name for elvers.

A soup from Piedmont made with chickpeas (US: garbanzo beans), carrots and onions, celery , garlic and herbs all cooked in beef broth with pork rinds. Rice or soup pasta may be added.