A dish from Tuscany of black bread sliced, rubbed with garlic and covered with red cabbage soup.

Bread sliced and soaked in oil and lemon with garlic and topped with olives.

Steaks of firm fish such as tuna or swordfish, sealed and then poached in white wine with tomatoes.

Thin slice. May also mean fillet.

"Slices of meat in the style of Sorrento." Steaks beaten thin, fried and added to a sauce of olives and stewed tomatoes with garlic.

Steak beaten thin and then built into layers with prosciutto and cheese, coated in egg and breadcrumbs and fried in oil.

Small beef steaks beaten thin, marinaded in olive oil for an hour or so and then fried.

The widest of the fettuccine pastas, these ribbons are about 11.25 cm (2") wide.

Ribbons of pasta about 0.4 cm (1/8th") wide.

Long, narrow, flat ribbon-shaped pasta made from egg pasta. A speciality of Lazio and often confused with tagliatelle, which are slightly wider.