"Mule's balls." Nuggets of finely ground salami, originating in Norcia.
A chutney from Piedmont made with apples, figs, nuts, vine fruits and spices. Often served with bollito misto.
"In the style of Cogne" in the Valle d’Aosta.
Scallops sautéed in olive oil with a little garlic, red pepper, capers and parsley and then finished in the oven.
A Sardinian dish of cabbage leaves stuffed with meat, rolled up and braised.
Fennel sliced very thinly and simmered in water with olive oil. When it has nearly cooked something else is added, almost always small fish of some kind, and finished together.
A smoked pork sausage from Trentino-Alto Adige padded out with turnip.
A name in Basilicata for a cauliflower, often served with pasta.
Colander
Breakfast or sometimes lunch
