A cherry pie. Morello cherries are stoned and simmered with sugar and water, perhaps with spices such as vanilla and cinnamon, until thickened. The mixture is poured into a pie crust and covered with pastry and then baked.
Cherries place in a pie crust, covered with custard and baked.
Small pieces of toast with a variety of savoury toppings, often served as a starter. Rather dainty versions of bruschetta being thinner and brushed with olive oil before they are toasted. Chicken livers are a particularly popular topping, especially in Tuscany while, in Rome, they are likely to be spread with bone marrow. Can also be croûtons.
"Crostini with Gorgonzola." These crostini are made with polenta rather than bread, fried, coated with Gorgonzola cheese and then baked until the cheese has melted.
"Crostini in the style of Naples." Bread covered with a piece of mozzarella cheese, slices of tomato and mashed anchovies and then baked, a bit like a tiny pizza.
