Poached mussels and clams on the half shell, stuffed with a mixture of finely chopped garlic, parsley and breadcrumbs and oil and then baked au gratin.

"Mussels with garlic au gratin." Mussels on the half shell coated with garlic butter and breadcrumbs and then baked au gratin.

Cozze in antipasto are mussels poached in white wine, cooled, mixed with mayonnaise let down with a little of the mussel broth and served as an antipasto.

Cozze in tecia alla veneta means "mussels fried in the style of the Veneto" and is a dish of mussels steamed and taken of the shells, covered with white wine, olive oil and parsley, topped with breadcrumbs and baked au gratin.

Bearded mussels, sometimes described as "hairy". It is small in size.

Sardinian bready pasty shaped like doughnuts and filled with honey mixed with almonds and walnuts flavoured with orange and thickened with bran.

Sardinian pasty shaped like doughnuts and filled with honey mixed with almonds and walnuts flavoured with orange and thickened with bran.

"Pounded grain." A dish from Puglia. Whole grains of wheat are soaked and then pounded which results in them being husked. They are then steamed, often mixed with greens such as spinach or wild greens, and tomatoes.