Cheese made with cow, sheep and goat's milk.

The main town of a large area providing light, dry, blended DOC white wines.

A dish found in both Puglia and Basilicata where lamb is stewed with tomatoes, onions, herbs such as wild dandelions and cheese and which may also have chillis in it.

A dish found in both Puglia and Basilicata where lamb is stewed with tomatoes, onions, herbs such as wild dandelions and cheese and which may also have chillis in it.

A copper pot, traditionally used in Abruzzo for cooking lamb stews.

A dialect name for the black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.

A dialect name for the black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.

A name in Puglia for the salema, a prime, bream-like, food fish found in warmer waters of the Atlantic, the Pacific and Indian Ocean.

Meatballs made from a mixture of minced (US: ground) veal, pork and beef and formed into ovals in Trieste. Usually served with a piquant sauce called ajvar.

A bitter, alcoholic apéritif based on artichokes.