"Lamb offal (US: organ meat) in the style of Sardinia." Lamb's offal (US: organ meat) threaded onto skewers alternately with rolled slices of ham, the whole wrapped in a pig's caul and fried.

Lamb's offal (US: organ meat) minced (US: ground) and stuffed into a casing of intestine and fried.

Lungs and lights of a unweaned, milk-fed lamb sautéed with pancetta and garlic and then stewed in white wine with the hearts and liver.

A very adaptable olive tree from Puglia, the oil has a strong peppery flavor from its high polyphenol levels. Coratina olive trees grow faster and more erect than others, with gray-green leaves. Excellent choice for hot climates. Compatible olive tree pollenizers include Frantoio and Leccino.

Court-bouillon. An aromatic broth of seasoned poaching liquor with vegetables, herbs and white wine or vinegar, mainly for poaching fish and seafood.

A Sardinian dish of strips of goat or lamb offal (US: organ meat) or tripe grilled on a spit over charcoal. They may also be stewed with peas and beans.

A Sardinian stew made with lamb's lights and lungs, heart and intestines.

Whitefish. Pollan or vendace. A small relation of char or lake whitefish and is a slightly oily freshwater fish Lake Geneva, prepared in the same way as trout. It can be baked or fried.

Whitefish. Pollan or vendace. A small relation of char or lake whitefish and is a slightly oily freshwater fish Lake Geneva, prepared in the same way as trout. It can be baked or fried.