"Chancellor's buttocks." Pastries originally made with marzipan with a filling of apricot jam and custard. The filling oozes out along the join. These were made by the aristocratic nuns of the Cistercian Convent of Santa Trinità del Cancelliere. These days fedde are rounded patties of semolina dough with a filling of blancomangiare and pistachios, dipped in flour and egg and fried and rolled in sugar and cinnamon.
Perciatelli. Long hollow pasta, thicker than spaghetti at around 2.5 mm (1/10th"), from Campanian and Calabria. Known as bucatini in the north of Italy.
"Pig's liver in the style of Bologna." Small pieces of pig's liver threaded onto a skewer, marinaded and then grilled.
