A sort of thin crêpe or pancake of chickpea (US: garbanzo bean) flour fried in olive oil and served in crisp slabs like pizza. These are usually only cooked during the monring, in special "frying shops" called friggitoria.
A name in Emilia-Romagna for the chanterelle mushroom, usually sautéed in butter with chopped onions.
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.
