Feast, often on a Saint's Day.

The feast day of Saint Joseph on 19th March each year. Perhaps because it falls in the middle of Lent it is associated with generous hospitality and is supposed to signify the loading of your table with one hundred dishes to offer family and friends. In this day and age, the need and the desire to do this is somewhat less. Nonetheless, there is still a tradition of serving special treats on this day, especially in the south, mainly Sicily. A number of dishes are particularly associated with this festival, including bignè di San Giuseppe, frittelle di San Giuseppe (alla toscana), sfinci di San Giuseppe and zeppole di San Giuseppe.

A wide ribbon of pasta, like lasagne, with a ruffled edge.

"Festoons." A type of pasta.

A salty, white, sheep's milk cheese from Sardinia.

Slice

Breast or brisket is a beef and veal cut which is a good cut for boiling and roasting.

A name in Emilia-Romagna for the muscle of the inner thigh, cut from the upper part of the shank and part of the silverside, taken from the hind leg including the biceps femoris. This cut is good for braising and boiling. May also be the silverside.

Slice of pizza