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.
A type of mortadella, a particularly finely ground sausage, from Piedmont and based on pork liver with beef and pork lean and white wine. It may be either smoked or unsmoked and is generally boiled.
Fenugreek. The seeds impart a distinctive, smoky flavour to dishes. Both the leaves and seeds are used, in the same way as they are for coriander (US: cilantro).
"Fair of the dead." All Souls’ Fair. These are particularly famous in Perugia, where there are records from 1260, and in Palermo. In Perugia it was for a while called the 'fiera dei defunti' and the celebrations include the custom of eating sweets with names such as stinchetti (shinbones), ossi di morto (bones of the dead), and fave dei morti (beans of the dead). In Palermo, the fiera dei morti is celebrated in the streets in the vicinity of the Archaeological Museum, were stalls and barrows are heaped with chestnuts and walnuts, hazelnuts and almonds, pomegranates and torrone, with sweets, dried figs and the brightly coloured frutta dei morti.
